Should I mash or smash Idaho® potatoes for Thanksgiving?
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Is it OK to bake my Idaho® potatoes in foil?
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How can I experiment with global flavors for potatoes?
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Any ideas on how to knock people over with a fabulous brunch?
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As a child, I would often sneak raw cut up Idaho potatoes from my mom's stew fixin’s. I have never heard anyone else say they like them! Is it safe to eat raw potatoes?
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I don’t want to shop tonight, any suggestions for a dinner meal or side dish?
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Because of the cost of running a business and making a profit I just terminated a program I had for a mystery shopper to visit my restaurants and give me advise on how to improve the guest/customer experience. One of the things I am concerned about is how to keep my food standards high without using this service as a check and balance. The potato question has to do with how fast a customer gets their order of fries and whether or not they are delivered hot. Any suggestions?
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How can I make my Idaho potatoes a signature or special item on the menu?
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Do you have a favorite memory of any potato dish that was on the menu at a restaurant that sticks in your mind and why?
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My fries (I use frozen shoe string cut potatoes) are too dark. What can I do?
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