Have potatoes changed over the years? I've noticed that they seem to be more starchy and repel water content when cooked. Can you please explain this?
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What is the best way to freeze whole cooked potatoes?
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I live in Ohio and I'm thinking about growing my own potatoes to serve at my restaurant. Would this be a good idea or should I consult with farmers in Idaho so I know I will be getting a good product?
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I just opened a restaurant where we make fresh-cut French fries and I'm wondering if it's a good idea to cook them in an airfryer so they are healthier. What are your thoughts on this?
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Is there an advantage to creating a deeper poke for a baked potato or is piercing the skin is enough? Will a deeper poke dry it out?
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I am making potato salad for Easter Sunday and would like to get as much as possible done ahead of time. How far in advance can I prep the potatoes for my potato salad dish?
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I have diabetes and am wondering if it's okay to eat potatoes, can you please advise?
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I am starting a new business and I want to serve hand-cut French fries to my customers. What do I need to know about this process before I get started?
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I want to prepare some potatoes to be baked a few days ahead of time, is this possible? We oil and salt the potatoes, then wrap them in foil. Do I need to refrigerate the prepped (oiled and wrapped potatoes) to hold them for 2 or 3 days before cooking?
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To keep boiled potatoes from turning black, when you store them in water with white wine vinegar, is that for overnight? Won’t the potatoes become mushy?
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