When I was in South America years ago I had something called “Papas Huancaína”. Do you happen to have a recipe on your website of this recipe?
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When making potato salad the outer layer of my potato often flakes. I’ve tried different types of potatoes but usually end up with chunks that are “tight”. Also, do I cool the potatoes before dressing them? If I dress them when they are warm they tend to absorb the dressing. Tastes ok but looks dry. Any suggestions?
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I have noticed that a lot more recipes do not state how many potatoes are needed, they only state the number of pounds needed. How do I figure out the number of potatoes to use in my recipe when only given pounds?
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I own an ice cream shop and would like to add hand cut french fries to our menu. I have been following the french fry prep tips on the foodservice section of the website, and for the most part, our test batches have been coming out ok, but I still have some questions, such as: I've heard of soaking in a brine solution. Do you know what the purpose of that is?
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A while back I saw a recipe for an Idaho Potato Roll, sushi style. Do you still have it?
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Is there a place on your website where I can find the brands of fresh Idaho potatoes packed in cartons?
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I need to bake 60 potatoes and I have two kitchen wall ovens. The larger oven has two racks and the smaller has one rack. I will split them by putting 40 in the bigger oven and 20 in the smaller one. What's the best way to bake them (temperature and for how long)?
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Now that summer has finally arrived, any suggestions for cold potato soups?
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Do you have a recipe for baked potato cookies?
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