Ask Dr. Potato

With 928 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.

Q & A: French Fry FAQ’s

Dec 28, 2009
Q: I would like to start my own business: fresh cut potatoes and gravy, along with maybe hamburgers or hot dogs.  I need to know the best way to get crispy French fries from fresh cut potatoes.  I need to know the procedure, what is the best type of oil to use, and, in your opinion, what is better to use: regular potatoes or organic potatoes?
Read The Answer »

Q & A: Steakhouse Side Dishes

Dec 4, 2009
Q: With all the pressures on getting customers to come back more frequently, and maintain or reduce food costs, do you have any suggestions for our steak house?
Read The Answer »

Q & A: Who Invented the Giant Baked Potato?

Dec 2, 2009
Q: Who invented the giant baked potato that you see on steak chain menus such as Del Frisco’s, Morton’s, Ruth Chris, Capital Grille, etc?
Read The Answer »

Q & A: Carton Prices for Fresh Idaho® Potatoes

Nov 30, 2009
Q: With all the doom and gloom about the economy, I noticed that carton prices on fresh Idaho® Potatoes are down substantially from last year.  What caused this?
Read The Answer »

Q & A: Baked Potato Soup

Nov 27, 2009
Q: Who invented baked potato soup?
Read The Answer »

Q & A: “Anti-Spudding” Agent and Organic Potatoes

Nov 25, 2009
Q: Are Idaho potatoes that I purchase in the grocery store treated with an anti-spudding agent?  A recent note in Prevention Magazine suggests that consumers pick only organic potatoes for their consumption.  Please advise.
Read The Answer »

Mashed Potatoes for a Crowd

Nov 24, 2009
Q: How many fresh Idaho® potatoes do I need to prepare mashed potatoes for a crowd?
Read The Answer »

Q&A: Making Money on the Side with Idaho® Potatoes

Nov 20, 2009
Q: I have heard that Steak chains love potatoes as it is a way to offset the cost of the protein.  Is that why some restaurant have a whole section of potato side dishes?
Read The Answer »

Q&A: Inexpensive Lunch Entrees using Idaho® Potatoes

Nov 18, 2009
Q: Any suggestions on an inexpensive lunch entrée using Idaho Potatoes?
Read The Answer »

Q&A: Potato Salad Safety

Nov 16, 2009
Q: Could you tell me how long it is safe to keep potato salad out of the refrigerator and on a picnic table?  I have been told it is not the mayo or eggs that go bad but something to do with the starch in the that correct?
Read The Answer »