Some of my stored potatoes are sprouting. My question is, will removing the sprouts from the stored potatoes increase their storage life? No light, stored at 48°F, fairly high humidity in unheated area in the basement.
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How do we prevent potatoes that we planted from turning black when frying or cooking (not when peeling)?
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I understand that there are 110 calories in an medium size potato. Can you tell me the calorie content of the SKIN of the baked potato? Thank you!
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I am a college student in the final semester of a Marketing and Management program. For my Entrepreneurship class, we have been assigned to create a business plan. I am wondering what, if any, help would be available for a foodservice potato-based business? My idea is a food truck or a small fast food establishment that serves everything potato: Stuffed baked potatoes, fresh fries, hash browns, mashed potatoes, and dishes such as chili-stuffed baked potatoes, BBQ pork stuffed baked potatoes, poutine, Grandpa’s Noodles (chicken noodle soup over mashed) etc.
My background is in cooking, I am a disabled veteran of the US Army and have been working in the foodservice industry for 30 years. Thank you for any advice or direction you may have to offer.
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Dr. Potato: Eek! My potatoes are coming to life! I’m a larger foodservice distributor, it’s mid-January and I’m having issues with our Idaho potatoes beginning to sprout in our warehouse. We’ve had these few loads about three weeks, and we store the potatoes in a 55°F area. What can we do to minimize the sprouting?
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Just want to thank Dr. Potato for all of the great Idaho potato tips; I have used them frequently over the past several years. Just out of curiosity, what are the most searched for posts?
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The last several 5 lb bags of “Red" potatoes we've bought have a pastel yellow cast to them, instead of being white when peeled. Previously, the potatoes we bought were white, which looked better when mashed. What's up, are these not from Idaho?
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If I peeled potatoes & store them in cold water, will they absorb the water?
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How can I become a potato expert for one of the most important days of the year that family celebrates together – Thanksgiving? I was asked to bring the mashed potatoes. I moved away when I graduated from high school and when at my home I depend on the packages of dry mashed potato mix. These are so consistent, quick and economical when I want a side of potatoes. They are great, but not homemade. What do I need to know to make foolproof mashed potatoes that everyone will rave about?
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Dr. Potato, when it comes to Thanksgiving mashed potato recipes, what is your preference? Do you prefer milk, cream, sour cream or cream cheese?
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