Can I use plastic wrap and make my own plastic wrap microwave ready potatoes at home ahead of time and store them like the already plastic wrapped ones at the grocery store?
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I have seed potatoes that are heavily sprouting in February. We plant them at the end of May, beginning of June in our zone. Can I knock off the sprouts now, and will they be good and re-sprout for our planting time?
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I do a great deal of freeze drying with my Harvest Right machine. I've held back on potatoes because because of the oxidation issue. How do I keep my sliced, or diced potatoes from oxidizing while I process them for the freeze dryer? I assume that I can put them straight from the water into the freeze dryer without drying them off because the freeze dryer will remove the moisture during it's processing. Can I just soak them in the cold water/lemon juice bath, or do I need to blanch as well?
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How not have soggy or watery potato salad?
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Do older potatoes lose water more quickly than fresh potatoes? If so, why?
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What happens if I eat a bad potato?
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Does covering potatoes make them sprout quicker?
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I cooked a roast one week ago with potatoes. The leftovers have been in my refrigerator. Is it safe to eat the potatoes eight days later? Can I fry them?
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I love Idaho potato chips, they are my favorite! Can you tell me if I can buy these chips from any local Idaho companies?
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Hi, I am trying to make potato chips, the thin crunchy type that are sold in supermarket, but I have a big problem, when fry them until all water is gone and they are crunchy and they become very dark in color. The chips sold in the supermarket are blond in color. No matter what I do, different potatoes, different temperature, soak in water, nothing works. If you could tell me the secret I would really appreciate it. Help me please!
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