I am cutting the potatoes for French fries and soaking in lemon water to be frozen. Can I use the lemon water to also blanch them?
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How do you keep Pennsylvania Dutch potato salad from getting watery when made the day before?
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I plan to use potatoes instead of bread in a breakfast casserole. I need the potatoes to be absorbent. Which variety of potato would soak up the most liquid?
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From a chain operator point of view, are there any advantages to storing potatoes in a distributor warehouse at a warmer (55F) temperature for better French fry applications? I’ve heard this may or may not be so. If so, what are the advantages. Any disadvantages?
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Should I peel the greenish white potatoes before using in crockpot dishes? Or boiling?
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Will overly sugary potatoes contaminate my fryer oil and cause all future fries to turn out dark until I change out the oil?
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I will be making boiled potatoes for a St. Patrick's Day party, how long can I keep them in a food warmer cabinet?
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I made potato soup in the crockpot. Yesterday. Cooked on high for 6 to 7 hours. Potatoes are still crunchy. Is there a way I can make them soft now? Or do I have to throw it away?
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Are potatoes in water for 5 days still good?
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If my potatoes are soft what is the best way to cook them?
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