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!
Posts Tagged ‘potato skins’
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.
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?
Q. Hi Doc, I was wondering if I could peel potatoes with sandpaper and is it safe?
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?
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.?
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?
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
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!