Can you share what some schools have done with potatoes as a meal option to make them more nutritious?
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I love potatoes and especially fries, mashed and baked. What is the healthiest way to prepare a potato?
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What can I do with Idaho® Fingerling potatoes to make them taste unique for my guests?
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Our restaurant owner has asked us to look at ways to save money in the kitchen and one that I remember reading on one of your blogs posts, for Dr. Potato, was to not wrap Idaho® potatoes in aluminum foil. I can’t remember all the reasons. I know it helps keep the potatoes warm longer, but our bakers are turning out almost wet when we pull them out of the oven and cut them open to add butter before sending out to the guests.
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I have done all kinds of trimming back to save on food costs at my restaurant, what can I make sure I am doing with potatoes?
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Don’t you think that chains serve too big a portion? I can’t possibly eat all those mashed potatoes by myself. Signed, Clean Plate Club.
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I am having dinner at my home for approximately 20 people. To save time, I am wondering if I can cut potatoes the night before without them turning brown or losing flavor.
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Can I bake 20 Idaho potatoes in my convection oven at the same time? How long, and what temperature? Thank you.
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I made more potatoes than I needed for a party, now I need to know…can I freeze Mashed potatoes?
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I see all kinds of French fry cups, boats, paper containers, which pop up and vary from flat shapes to cones. Is there any specific fry container that you recommend?
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