Washing Potatoes Before You Boil Them

July 30th, 2014

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?

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Feeding Potatoes To 100 People

July 29th, 2014

Q.  In making potatoes salad for 100 people how many potatoes will I need? Do you have recipe that feeds that many?

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How to Improve My Frozen Fries

July 25th, 2014

Q. Can you give me some tips to fix the fry problem at my burger joint? I use the same frozen potato supplier, the same vegetable oil, the same dedicated potato fryer and yet I still get complaints. What’s up with that? Every time I work the line the potatoes seem to be just fine. The customer complaints are in order of issues that come up frequently: fries are too soggy, fries are too dark, fries from one batch are both dark and light, and fries are little bitty pieces.

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I Need A Recipe For A Potato Salad That Does Not Require Refrigeration

July 21st, 2014

Q. I have been invited to a barbeque and would like to make potato salad for the event. I need a recipe for a salad that does not require refrigeration. Do you know of one? No mayonnaise of course.

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My Mother Was Recently Placed On A Low-Sodium Diet

July 19th, 2014

Q. This is a nutrition question that wasn’t answered on your (very comprehensive) FAQ page. My mother was recently placed on a low-sodium diet. We enjoy eating baked potatoes at restaurants, and some of the establishments we frequent salt the skin of the potatoes before baking. We understand there to be very little sodium in an unsalted baked potato. However, if one were to eat a baked potato prepared with a salted skin, and did not eat the skin (only the inside), is much of that sodium absorbed? Or does it primarily remain on the skin and the inside could be viewed as having relatively low sodium content? I’m hoping that a nutritionist or food science associated with your commission might be able to provide perspective on this, because we really would like to continue to enjoy baked potatoes at restaurants.

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The Insides Of Our Potatoes Turned Brown

July 17th, 2014

Q. We had fish fry at church last night, we got there about noon, washed and wrapped 170 potatoes in tin foil and baked them in a confection oven till they were 210 degrees F and then kept them in a cooler, until the fish fry began at 5pm. The insides had all turned brown. What did we do wrong? There must be some way diners keep baked potatoes for a long time without this happening. Any help you can give us would be appreciated.

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What Can I Use As A Dressing For Potato Salad Other Than Mustard Or Mayo?

July 15th, 2014

Q. What can I use as a dressing for potato salad when my family doesn’t like mustard or mayonnaise?

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Double Stuffed Potatoes Or Suggestions For A Twice Baked Idaho® Potato Boat

July 13th, 2014

Q. I was watching Mr. Food re-runs and noticed he called the twice baked potatoes “Double Stuffed”. Do you have a copy of the video for the recipe he did? Any other suggestions for a stuffed Idaho® potato recipe to share with a home cook?

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The Best Hand-Cut Idaho® French Fry Yield

July 11th, 2014

For the best hand-cut Idaho® French fry yield, we recommend using U.S. grade No. 1 fresh Idaho® Potatoes, 7-15 oz. packed 90 to 70 count in 50 lb. cartons or 12 oz. and larger No. 2 potatoes packed in paper bags. Fresh, unpeeled potatoes for frying should be stored in a dark, cool area, preferably at 55° degrees F. Do not refrigerate, as temperatures below 42° degrees F cause potato starch to turn to sugar. Check the cutting blades, replace if jagged.

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How Long Should I Cook A 22 Ounce Potato?

July 9th, 2014

Q. I’ve been looking to find information on how long and at what temperature to bake very large potatoes. Your website came closest, however, I have some even larger potatoes than listed (around 22 ounce a piece) and I simply can’t find the information I’m looking for anywhere. Could you help me out?

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