I am interested in getting a contact list of Idaho shippers that do potato export.
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I see some places store their bags of frozen fries right next to the fryer during peak serving periods, Will a thawed French fry cook faster?
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I am not doing anything different, why are my fries turning out dark and undercooked?
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What suggestions can you make to include potatoes on the menu at breakfast time besides the usual home fries or hash brown patties? My clientele is bored with plain breakfast choices.
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What do you think about combining cauliflower and mashed potatoes? I know it is supposed to be healthier for you, but when I put the two together it was very bland. Any suggestions?
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Does size matter when a recipe calls for small or medium potatoes? If so, what should I use?
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What do you think about McDonald’s reducing the portion of the kid’s meal French fries to two ounces and adding apple slices instead?
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Please let me where I can get a machine or tool to do fresh crinkle cut fries.
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Can you deep fry red skin potatoes?
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Can you give me any hints on coming up with some recipes for Idaho® potatoes that will impart a smoky flavor?
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