I want to fix oven fries from fresh Idaho Russets but they always turn out with a blotchy surface, some parts of the potato are golden brown and the rest is pale. Sometimes they never brown at all. Any tips?
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Any tips on storing potatoes at home once I have washed them and wrapped in foil?
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The potatoes I just bought at the store have these little thumbnail cracks all over them, what's Up?
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What consumer attributes should I be looking for in our fresh cut French fries made on premise?
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How long should I microwave 4 russet potatoes that are shrink wrapped?
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Looking at all the restaurant commercials on TV, I'm convinced that "sweet" is the new trend for breakfast, but how can I know what's most popular?
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How long in advance can I use sliced potatoes in a scalloped potato dish without the potatoes darkening?
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Seriously, can a potato, freshly harvested in the fall in Idaho heal itself in storage. Is that possibly true? How long does it take? What are signs that this has happened?
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Does your breakfast menu have some holes to fill with a creative new potato selection?
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What happened to potato Knishes, never see them on menus anymore?
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