Why do potatoes undergo cold-induced sweetening? I heard that the sugar might protect the potato from the cold, is this true?
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As a fresh-cut, French fry operator, lately our fries are showing some inconsistent results (premature darkening, sometimes limpy fries). Perhaps it’s the less-experienced staff, or maybe we’ve strayed from our usual, careful step-by-step program, or maybe something is happening with the potatoes?
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I heard using aluminum foil should not touch our food. Should we avoid using it if we want to eat the skin? What about tenting the potatoes?
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How will frying, freezing, and reheating later affect my French fries?
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I fried potatoes and onions skinless and I put them in a pan and covered them with aluminum foil. I was unaware of the risk of botulism. My question - can I get botulism that way? I'm concerned because my grandchildren ate the potatoes.
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I've heard you can water plants with potato water that came from boiling your potatoes. Are there any real benefits of this and how should I go about doing so?
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If I leave the skin on my potatoes will they turn dark?
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Which type of potatoes have the thickest skin?
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When I roast potatoes they often come out white. Why don’t they have any color?
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How do I reduce the starch in peeled potatoes?
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