Posts Tagged ‘potato skins’


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.

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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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Is There An Increase In Potato Consumption Due To The Stressful Economy?

Monday, December 16th, 2013

Q. Are you seeing fast food and casual dining guests order more potatoes because they are a comfort food, or a comforting food, against the stress of the economy?
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Potato Dishes Besides French Fries in a Brew Pub

Monday, June 13th, 2011

Q. I own a brew pub and want to incorporate some potato dishes besides fries into my menu. Any suggestions?

A. First of all, I think that’s a great idea. Not all side dishes need to be fried for health reasons, but also because this puts a lot of strain on one piece of equipment. If you already have fried chicken, fish tacos, and a bunch of fried appetizers, plus the French fries, you know that the kitchen would be up in arms if you introduced any more things that have to be fried.

Baking a potato and then using it as a side dish is a great idea, but so is this recipe for skin on mashed potatoes. Paired with a traditional British “banger” or with these smaller ones, makes for a tasty meal:
Bangers and Skin-On Idaho Mashed Potatoes

This recipe for Idaho® Baked Potato Salad from the Burger & Brew joint in Miami recently won “Best Side Dish” at the 2011 Burger Bash held in South Beach Florida.  This recipe is from a very compact kitchen facility, so it’s not complicated at all to add to the menu:
Baked Idaho® Potato Salad

And here is another baked potato salad that uses left over baked potatoes:
Baked Potato Salad

Kids Menus – Healthful Tips

Monday, September 14th, 2009

The folks over at Good Housekeeping have some strong feelings on what fast food operators should be feeding kids these days.

Look at the salt, fat, and calorie count of what’s served up at many fast food restaurants and it could make you lose your appetite. It’s a special concern for kids’ meals. You’d think a child-sized meal should include child-sized calories, but the Good Housekeeping Research Institute found that fast food restaurants pack way too many calories in their children’s meals. “They really push the fries, the shakes, the sodas,” said Samantha Cassetty, the nutrition director at Good Housekeeping Research Institute. “What you are not getting here is enough produce or any low fat dairy.”

With obesity in children at an all-time high, fast food businesses are revising their menus to include healthier options, and you can too. Fries are always a kid’s favorite. One suggestion that keeps these on the menu but makes them healthier is to cut the potato portion costs but fill out the plate by adding nutritious dipping sauces such as fresh tomato salsa. Another crowd favorite, especially in casual dining situations, is a baked potato skin with smaller quantities of fillings. These become a sharable appetizer or meal when combined with a salad and split among kids or adults. Check out the photo attached (Attach Steve Welsh standard potato skins). These can also be customized to be ethnically compatible with themed restaurants, filled with black beans, corn and shredded pork for Mexican or Pizza toppings (including a veggie version with olives, tomatoes).

Mashed potatoes don’t have to be laden with gravy or butter, these can be spiced up with freshly chopped herbs, blended with mild cheeses (again watch the portioning quantities) and served with a vegetable side dish.

Have you ever seen how popular a baked potato bar is at elementary and middle schools? Kids add all kinds of ingredients, using the potato as a neutral palate to hold the toppings. The size of the potato (and the plate or bowl it is placed in) can help limit the portions. Use a smaller 90 count or even take your regular baked potatoes and slice down the middle. Here is a guide for creating your own version of a baked potato bar (potato bar wall chart inserted link here). The same thing can be done with mashed potatoes, but you can also have flavored oils to drizzle on the top.

If you have a kid’s menu special that includes potatoes send it on to me!

Potato Skins and Twice Baked

Thursday, August 27th, 2009

potato-skinsWhat can I do with my leftover baked potatoes?  No matter how popular baked Idaho® potatoes are with customers, there are always leftovers.  Some restaurants save them for the next serving period but invariably the skins are wrinkled and the potatoes, cooked on premise and re-heated, just don’t taste very fresh.  The two obvious re-purposing options for leftover baked potatoes are twice stuffed spuds and potato skins.  Gibson’s Steakhouse in Chicago makes a double baked potato for $7.25 that actually sells for more than their regular Idaho® baked potato at $5.50.  Their secret…using great ingredients.  As any of their wait staff will tell you they start out with a large (70 count or more) Idaho® baker, take the interior or meat out of the cooked potato, and mix it with sour cream and chives.  They then put it back into the potato, top it with Wisconsin cheddar cheese, and add it back into the oven.  Nearly every table has one of these as the wait staff nearly always suggests sharing one among all the guests.

Potato skins, made from leftover baked potatoes, are great bar food appetizers.  They can be baked or deep fried and then topped with tasty ingredients, such as the traditional T.G.I. Friday’s version of loaded potato skins.  Here are a couple of our favorite potato skin options:

•    Chicken Fajita Stuffed Idaho® Potato Skins
•    Half-Time Skins

If your customers have been asking for twice baked or potato skins, but they’re too labor-intensive for the operation, what can you do?  Many manufacturers make frozen potato skins you can just thaw out and fill with your favorite toppings.  These processors also make skins already filled with your customers’ favorites, such as cheese, bacon or sour cream.  Here are a few good sources for ready to go potato skins with toppings or twice baked potatoes:
•    Great American Appetizers
•    Potato Products of Idaho
•    Rite Stuff Foods, Inc.

For preparation ideas, check out this Idaho Potato Commission video on how to fill frozen potato skins with a variation of toppings. It’s sure to be popular with your guests!