My family always expects Idaho® mashed potatoes for the holidays, any new recipes you’d like to share?
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I want you to look at the picture below of an order of fries our table received recently on one of my road trips. Let me know if you see anything unusual and if this happens at your restaurant:
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I have a hamburger stand I just opened this summer and I was using fresh Idaho Russet Burbank potatoes for my fries. The supplier I use just sent me a Russet Norkotah variety. The cartons still say Idaho, can I use them for my fries? They seem to be frying up a little darker.
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I’m starting up a restaurant chain that offers organic made-to-order, fresh-cut French fries and I am finding it difficult to nail down a supply for organic russet potatoes.
The restaurant is located in the Chicago Suburbs and I wanted to touch base with you to see if you had any insight as to where I should be looking to obtain this supply of potatoes.
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I’m wondering if you know of any farmers in this area around Chicago that grow Idaho Potatoes (or is that a ridiculous question)?
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As a high volume independent restaurant, I’ve got Idaho baked potatoes on the menu already, plain or loaded with the traditional sour cream, butter, and chives. Any thoughts on an ingredient I could add to get a little higher check overage?
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With the Fall fast approaching, any camp out or summertime recipes you’d like to share for our end of picnic season, besides potato salad?
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The 50 count cartons of Russet Burbank potatoes are that were delivered to my restaurant today look like a little tired as they are shriveled up but the 80 count Russet Norkotahs look fresh and some are actually still wet. Exactly how old are my potatoes that I ordered from the food service distributor this week? They are supposed to be new crop. Some look tired. How can I find out?
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What would be the fry strategy when the potatoes are new and, I would think, loaded with sugar. The older potatoes cook beautifully, and the new ones are dark and limp.
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