Are Idaho® Potatoes considered waxy? I found a delicious sounding recipe for a potato salad that calls for waxy potatoes. All I have at home at Idaho russets.
See Answer
Can Serving Two Types Of Potatoes Help My Overall Food Cost At Breakfast?
See Answer
We are having company over, do you have any secrets for making mashed Idaho russet potatoes? I don’t have a ricer, just an old fashioned masher.
See Answer
Looking for some advice. I make fresh cut French fries from Idaho potatoes at the restaurant daily. I was reading an article about a place in San Francisco that cuts the fry strips into a pickle brine and customers rave about the taste. Will I save money on salt if I add some salt and white wine vinegar to the water versus salting after the fries come out of the fryer?
See Answer
How long will the blanched (in oil) fries last in the cooler? What would piece of equipment would you recommend for a spin dry!
See Answer
Is is safe to "bake" potatoes in a slow cooker? It sounds like a recipe for food poisoning to me.
See Answer
I recently cut into a russet and it had a long line of pink running across top. Looked like I cut it in half and ran a pink highlighter across the length about 1/4 inch from the side. Is that normal?
See Answer
I sliced russet potatoes in a food processor then parboiled in milk, cream, salt and pepper Then refrigerated them in an aluminum pan overnight. The next day most of them were greyish color with black outline, I had to dispose of them. I use aluminum pans when making potato salad by parboiling the potatoes and nothing ever happened. Was it the food processor, type of potato, alum pan or all the above. I never want to be in this situation again.
See Answer
Many years ago we used a white powder in water to soak our freshly cut fries to prevent discoloration. I believe it was called "stay white" powder, can you help me find where to buy some?
See Answer
Do you have any suggestions for potato based appetizers for my restaurant and bar?
See Answer
