I’ve found that when I make fresh-cut fries, Russet Burbanks seem to be the only potatoes that crisp up nicely. I’ve learned my lesson when I’ve used other Russets—the fries are extra soggy and my customers complain about them. Where can I find the famous Idaho® Russet Burbanks? Sometimes my foodservice distributor says they are out usually in July or August.
See Answer
What restaurant has been around forever and has an amazing following for their soggy fries?
See Answer
For people trying to lose weight, there’s a debate about whether or not we should eat potatoes. I know potatoes are high in carbs, but I understand they are also very nutritious. Where can I find nutritional information of the different varieties of potatoes?
See Answer
What is poutine? I see it popping up more and more on fast food and casual dining menus.
See Answer
Last night I started cooking green beans and potatoes in the crock pot, which I covered first with aluminum foil and then the lid, which didn’t fit tightly. I set the crockpot to warm overnight, but when I checked it this morning some of the potatoes were blackened. Are they still safe to eat?
See Answer
In my refrigerator today I found a package of commercially prepared shredded hashbrowns that was 2 weeks past the “fresh by” date. The package was swollen up like a balloon so I threw it out. Could the package have contained botulism?
See Answer
How and why should I remove starch from uncooked fries?
See Answer
If I want to peel my potato by boiling the skins off, do I have to continue boiling the potato for more than 15 minutes to cook it fully?
See Answer
I have my own kitchen for the first time so I want to learn all about how to cook potatoes. Everyone tells me that they are easy to prepare, economical, and are really good for you. Where do I start?
See Answer
Where can I find out how many pounds of potatoes are consumed each year in the USA and how much is fresh versus frozen or dehydrated?
See Answer
