I own a fast food franchise and straight-cut potato chips are our biggest seller. With the price of chips extremely high, I decided to make my own. How do I maximize the volume of chips out of a 10kg bag? Also, is there any natural chemical I can use to store the chips?
See Answer
With the popularity of wine flights, beer flights and appetizers prepared three ways on one plate, do you have a suggestion that I could add to my menu?
See Answer
I know Idaho grows a lot of russet potatoes, but I’ve seen the Grown in Idaho seal on reds, yellows, and even fingerling potatoes. Are these potatoes really from Idaho? How many yellow potatoes are grown annually in Idaho?
See Answer
I think queso fresco cheese would be a perfect pairing with Idaho potatoes. Do you have some recipes?
See Answer
Can I roast sliced potatoes at 250 degrees and if so, for how long?
See Answer
I made a mashed potato and sardine mix for something similar to the croquettes on your recipe website. Should I store this mixture at room temperature, in the fridge, or in the freezer?
See Answer
Can I bake potatoes and meat loaf in the same oven at the same time?
See Answer
It seems as if wavy ribbon fries soak up a lot of oil. Is there a better way to prep and fry for a better a taste?
See Answer
I’ve read that a potato’s shelf life is 30 days. However, I’ve seen other sources like the Idaho Potato Commission say that potatoes can last for several months if properly stored. Which is the right answer?
See Answer
I’ve been seeing tater tots popping up increasingly often on menus anywhere from Burger King to upscale dining locations. Are they becoming the new French fries?
See Answer
