Seriously, I can’t afford to join in the wave of street trucks, that’s a little too much for me to invest in. However, I saw that in London they have street vendors selling Jacketed Potatoes from a table top or cart. Ever seen one of these?
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I own a brew pub and want to incorporate some potato dishes besides fries into my menu. Any suggestions?
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Can you please tell me what a "potato flake, granule or agglomerate" is?
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Someone told me I am wasting money by serving a stack of French fries on the plate. In this economy, I am concerned about food costs. Is there anything I could do differently?
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It has always been something I wonder about? Exactly how popular are potatoes versus other starches?
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In cooking school, after blanching our French fries, we left them in the refrigerator (or even the freezer) before the final fry. How does refrigerating a blanched French fry create a better final product?
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Can I freeze the left over potato salad?
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Can I charge for a twice baked potato on my menu? Right now I include them free as a choice of side dishes. What I want to do is take it off the menu and re-introduce it. Willing to go a little upscale if needed.
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Any ideas on how to make my potato salad have a little zip or extra zing?
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What was the first nationally marketed retail frozen French fry?
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