Q. We are covering fruits and vegetables in our classroom this season. Of course, I am going to use Idaho® russets for the potato section to have the students make a working clock and we are showing how to grow a potato just from the eyes. However, I need some fun historical tidbits to share. Got any?
Outdoor barbecues just lend themselves to preparing potatoes in different ways than you might on the stovetop or by baking potatoes in the oven. And when the temperatures are sizzling, who wants to heat up the kitchen with the burners turned on or the oven building up to 400 degrees just to bake an Idaho® russet for an hour? So, desperate times call for desperate measures. While we never recommend baking potatoes in foil in an oven (as it steams the potato and makes the skin wet) it’s OK to bring out the foil for the BBQ grill.
Q. I sliced up peeled potatoes and tossed them in oil and butter to cook them in a shallow aluminum tray. Then I covered them overnight and many of them turned black. If we bake them, are they okay to eat?
Q. I’ve noticed that some chefs call for the same size potato for multiple uses, kind of an all-purpose size. They typically call for an Idaho® Russet. As a culinary student I find this confusing… it seems like it would cost more to buy a big potato when you are just going to cut it up.
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Q. Could you kindly direct me to the portion of the Commission’s website where your “Technical Reports” are listed?
Q. I love potatoes and can’t get enough of them when I eat out. Are there restaurant concepts where potatoes get the respect on the menu they deserve?
Q. What’s happening to my favorite fast food French fries?! No more short fries please.
Q. We are going to partially boil some potatoes and then slice them into wedges to bake them… Since they will be in hot water it still necessary to individually the wash and scrub each potato?