What’s your favorite way to describe an Idaho® potato on the menu or when we have our servers explain a giant baked Idaho® potato to our guests?
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Is it my imagination, or are Tater Tots® making a comeback as a food item that’s not just for breakfast anymore?
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Do you know of a dish using Idaho® potatoes that is really indulgent?
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Do you have any ideas on how I can incorporate ethnic foods from the Pacific Rim, including China, into my menu and still have Idaho® potatoes as an ingredient?
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I have been reading about all these chefs discovering the use of glass Mason jars and transparent beverage containers as a method of showing off a new menu item. Have you seen this?
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Recently I saw an article about Denver restaurants comparing breakfast burritos and noticed that all of them included potatoes, eggs and some form of chili wrapped in a tortilla. Do you have a recipe that might be a little more unique that we could try in our place?
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We buy really nice Idaho potatoes at our local Costco and we love them. Recently I have been hearing that potato farmers have separate fields for their personal consumption because they don't like all the chemicals and pesticides used on the potatoes sent to market. Is this true?
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What is the best way to make fresh hashbrowns and then freeze them for future use?
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Someone told me it is bad to wrap my potatoes in foil before baking. Why?
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With warmer weather just around the corner, do you have any tips for picnic potato salads?
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