Posts Tagged ‘potato skins’


Testing Sugar Levels In Your Potatoes

Tuesday, January 20th, 2015

Q. I am looking for some information and advice on our red B size 1 grade raw potatoes we boil. We parboil the potatoes in pots of water for approximately 25-30 minutes depending on size. We test using a fork to see how the potato falls off the fork. We then place on cookie sheets (use cold water to spray over when placed on sheets) and put in our walk in cooler (38 degrees) overnight to slice and spin in a machine the next morning.

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Yellow Fleshed vs Yukon® Gold Potatoes

Saturday, January 17th, 2015

Q. Can you please give me more information on Yukon Gold potatoes? I just bought 60 lbs. of potatoes from a local Mennonite farmer here in South Western Ontario, Canada. I asked two or three times specifically for Yukon Gold—and the reply was “Yes, these are Yukon Gold”. After I got home I looked at the bag and it says “yellow fleshed” and I am not really happy and they are definitely not “Yukon Golds”. My understanding is that Yukon Gold is a type of yellow fleshed but very distinct look and taste.

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Properly Washing Potatoes

Wednesday, December 17th, 2014

 

Q. We eat potatoes, skins and all. Before eating all we do is wash them in clear water with a brush. Is that enough to remove any anti-sprouting agent that may remain on the potato?

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Potato Chips

Wednesday, October 15th, 2014

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!

Calabrian Licorice Idaho® Potato Chips

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Use The Right Potato For The Job

Sunday, 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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Potato-Centric Restaurant Concepts

Friday, August 8th, 2014

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?

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The Best Hand-Cut Idaho® French Fry Yield

Friday, 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.

1b

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Can You Peel Potatoes With Sandpaper?

Thursday, July 3rd, 2014

Q. Hi Doc, I was wondering if I could peel potatoes with sandpaper and is it safe?

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Proper Steps to Storing Peeled Potatoes

Wednesday, March 5th, 2014

Q. How long can you store peeled potatoes? Will peeled potatoes go bad if left out of the refrigerator? Can cubed peeled potatoes sit in water overnight? Can you peel raw potatoes and leave them in water overnight?
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Should I Be Eating The Skin Of The Potato?

Monday, February 10th, 2014

Q. I just eat the insides of a baked potato but my girlfriend says the skin is even better for me to consume. Is she right? Should I eat the entire potato or peel the skin? Help me understand the why! Will I lose some of the nutrition if I always peel my russet potatoes for mashed, fries, hash browns, etc.?
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