Q. Sometimes at home I fix a single baked potato for dinner, sometimes for the family I bake 4-5 at a time. How can I easily tell when they are done?
Posts Tagged ‘potato skins’
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.
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.
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?
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?