Moving Potatoes Into The Salad Bowl

September 28th, 2014

Q. At a conference I overheard a chef say she was moving potatoes into the salad bowl on her menu, but never caught the rest of the conversation. Besides the obvious, potato salad… what might she have been talking about?

A. Here are a couple of possibilities… left over potato bread torn and used in a Caresse salad with tomatoes or russets cut into 1/2 inch to 3/4 inch cubes, deep fried and dusted with Parmesan or Romano or other dry style grated cheeses. Mixing greens, thinly sliced cooked beets and whole fingerlings, boiled in apple cider vinegar or chicken broth can make a great tasting salad.

Here are some other thought starters…
Instead of a Chinese Chicken Salad that has gluten noodles how about swapping out potatoes instead? What about other chicken potato salad choices?

Japanese Potato Salad Hi-Res-smaller size
Or a layered formal potato salad on flat-bread:
Or vegetarian:

Now get creating!


Potato Poetry

September 26th, 2014

Q. I know people sing the praises of the perfect Idaho® French fry or mashed potatoes as a comfort food, but have you ever heard of fully grown adults getting so worked up about a potato dish at a restaurant that it becomes a special occasion, just to experience it week after week and year after year? Surely ruminating on favorite potato dishes is good for the creative soul.

Idaho Potato  Fries

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How do I cook Chips At Home?

September 24th, 2014

Q. We have a restaurant an hour away from us that serves floppy raw fries. They’re cut like potato chips; about 1.5mm thick and deep fried just enough to be done. They’re dripping in grease and almost soggy. My husband is having a fit for me to make him some. I don’t have a deep fryer, just my trusty iron skillet about 3″ deep. Can you please tell me how to cook them? The internet is full of recipes for crispy fries, from what I’ve read people hate soggy fries, but they’re absolutely out of this world!!! We bought a mandolin v slicer to cut them on. What cooking method would you recommend?

Datz Potato Chips_HORIZ

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Why Did My Baked Potatoes Turn Brown?

September 18th, 2014

Q. Why did my baked potatoes turn brown on the inside when they were baked? We baked a large order of baked potatoes for fundraising events using convection ovens. We baked at 425 degrees F for about 1 hour 15 minutes to 1 hour 30 minutes. Most of the time they turn out great but the last batch were 90 count potatoes and turn brown on the inside. We normally only use the 100 count sized potatoes.

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Can I Eat Potatoes That Are Green?

September 5th, 2014

Q. Is it ok to eat potatoes that have turned green? A friend told me that they read on the internet that a green potato is poisonous and to immediately throw it out. He also said they taste bitter when green.

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Do You Have Any Fun History Tips On Potatoes In The USA That I Could Share With My Class?

August 28th, 2014

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?

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The 5 Biggest Mistakes That Home Chefs Make When Grilling Potatoes

August 26th, 2014

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.

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My Potatoes Turned Black, Are They Okay To Eat?

August 19th, 2014

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?

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Use The Right Potato For The Job

August 17th, 2014

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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“Spud Fax”

August 15th, 2014

Q. Could you kindly direct me to the portion of the Commission’s website where your “Technical Reports” are listed?

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