It is BBseason soon…how can I compete with the wonderful smoked flavor customers can do at home with their grills?
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Now that the warm weather is coming this way, can you explain more about the food safety issues of serving an Idaho® potato salad on a hot day?
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My fresh fries keep turning out limp, do you have any suggestions?
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We are an Irish pub and want to participate in our local township beer and food festival. Any suggestions on what to serve at our booth?
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Do you have any suggestions for serving potatoes at our local charity events?
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Can you tell me a little bit about potato cooking chemistry?
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How do you make a baked potato at home that tastes as well as those you get from your favorite restaurant? My wife and I have tried everything…bake time, oven temp, size of potato etc. They still suck big time! What are we doing wrong?
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I am starting a new concession business. I want to provide the absolute best Idaho® French fries this market has ever seen. Can you help? We’re starting a new gourmet burger concept featuring hand-cut fries. We are already capitalized for several locations and I want to be sure that we get the preparation method for our fries PERFECT from the start. With a simple basic menu, we want to do a few things perfectly, including making the VERY BEST hand-cut fries in the market.
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How do I know if I’m really getting Idaho® potatoes?
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I noticed that the CIA (Culinary Institute of America) in St. Helena recently held a nutrition conference called Produce First! Any thoughts on how I can make potatoes more center of the plate?
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