I would like to start my own business: fresh cut potatoes and gravy, along with maybe hamburgers or hot dogs. I need to know the best way to get crispy French fries from fresh cut potatoes. I need to know the procedure, what is the best type of oil to use, and, in your opinion, what is better to use: regular potatoes or organic potatoes?
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With all the pressures on getting customers to come back more frequently, and maintain or reduce food costs, do you have any suggestions for our steak house?
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Who invented the giant baked potato that you see on steak chain menus such as Del Frisco’s, Morton’s, Ruth Chris, Capital Grille, etc?
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With all the doom and gloom about the economy, I noticed that carton prices on fresh Idaho® Potatoes are down substantially from last year. What caused this?
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Who invented baked potato soup?
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Are Idaho potatoes that I purchase in the grocery store treated with an anti-spudding agent? A recent note in Prevention Magazine suggests that consumers pick only organic potatoes for their consumption. Please advise.
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How many fresh Idaho® potatoes do I need to prepare mashed potatoes for a crowd?
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I have heard that Steak chains love potatoes as it is a way to offset the cost of the protein. Is that why some restaurant have a whole section of potato side dishes?
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Any suggestions on an inexpensive lunch entrée using Idaho Potatoes?
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Could you tell me how long it is safe to keep potato salad out of the refrigerator and on a picnic table? I have been told it is not the mayo or eggs that go bad but something to do with the starch in the potato...is that correct?
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