Here are three things you can do right now, I promise, that will improve how your home made potato chips turn out and one bonus idea!
Q. Does the www.idahopotato.com have a section just for consumer recipes?
Q. I am a professional chef, do you also have food service potato recipes?
Q. If I have potatoes and want to find a recipe for a scalloped potato casserole, is there a way to find more than just one on the web site?
Q. What size potato should I buy for my restaurant? I serve baked, homemade mashed and home fries (you know those cut up potatoes cooked on a griddle or flat top with onions and sometimes peppers or mushrooms).
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?
Or a layered formal potato salad on flat-bread:
Now get creating!
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.
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.
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.
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.