I made a slow cooker meal with chunks of Idaho potatoes that I placed in a tin foil pack in the bottom of the slow cooker. I put a whole fryer chicken on top of the foil pack and cooked the chicken on low for 7 hours. After 7 hours, I opened up the foil to find some very gray potato chunks. What happened? Are they safe to eat?
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I would like to know how I can find a French fry producer who was in business back in 1970's and 1980's, who supplied French fries to eateries in Idaho. Can you please help me out?
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I will be feeding 150 people a baked potato bar. I live 3 hours from the event. Can I pre-cook the potatoes, store them in a cooler (was thinking about using a heating pad to keep it hot) And transport them to the feeding location?
Also…
How long will baked potatoes last – when the heat is retained?
Should I wrap them in foil individually – before or after cooking?
Or, should I find a location closer to the event that can cook 150 potatoes for me?
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Do you have a great, simple mashed potato recipe to share?
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I was cleaning out my pantry the other day and noticed that I have several packets and containers of dry potatoes for recipes like mashed potatoes and hash browns and scalloped potatoes. Any suggestions on using these as a base for a more interesting recipe?
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I always buy potato bread or potato rolls for special occasions, but I sometimes have some leftover. What can I make with the leftovers?
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BAKE AND TAKE, any suggestions for takeout baked Idaho Potatoes?
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I have vegan friends coming over dinner, so what vegan recipes can I make with potatoes?
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What are your thoughts on using Idaho potatoes not just for breakfast, but for brunch, lunch or dinner?
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Fries used to be the only side option with our bundled meals, but now we have many side dish options. I believe these extra options are the reason why our food costs have been climbing—fries were much more profitable than offering a side salad or fruit. How can I get my profits back up?
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