I am starting a French fry concept within a mall and can’t seem to figure out exactly what equipment I would need. Could you give me a list of what I would need to start?
See Answer
Dear Doctor Potato, if poutine=popularity+profit, I’m ready to hop on the trend. How do I create a signature poutine for my operation?
See Answer
I love the picture of a sizzling steak and baked potato, appearing in a food magazine article, about steakhouses. So why did Dr. Potato say there is something wrong with serving steak and baked potatoes this way?
See Answer
Are there any basic tips that will help me and my employees do a better job with fried foods?
See Answer
I see your posts on Instagram as Potatohead100 and wonder if you have any recommendations for an interesting appetizer made with potatoes?
See Answer
Dr. Potato, I was reading an earlier post, Looking At My French Fry Portions We Serve in Our Brew Pub, and I realized we were giving out double the portion size of Idaho® house-made fresh French Fries. What do we do now? I can’t go back to the smaller portion without potentially scaring customers away.
See Answer
What's wrong with this foil wrapped baked potato picture?
See Answer
Are you seeing fast food and casual dining guests order more potatoes because they are a comfort food, or a comforting food, against the stress of the economy?
See Answer
I am trying to find out how I can keep my potatoes warm without drying out or over cooking the potato. I plan on using a convection oven and I wonder if it can be used as a warmer to keep the potatoes warm during the slower times of the restaurant?
See Answer
Is deep frying dehydrated potato slices recommended? Are there recipes available?
See Answer