How did the Idaho Potato become available outside of Idaho and nearby states? It seems like I have always been able to find it wherever I travel.
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Someone told me that my potatoes have too much sugar in them and that is why they fry up dark. They said I need to “re-condition” the potatoes. Can you tell me what exactly this means and how long it takes?
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How long can I hold mashed potatoes on my cafeteria line?
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I know that Idaho potatoes are good for every meal, but I am just curious…have you ever tasted Idaho potatoes as a dessert item?
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I see “Yukon Gold” potatoes listed on menus and in food magazine recipes all the time now, does Idaho grow any of this variety and why has it become so popular?
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We prepare and bake 1,200 Idaho Bakers for our annual BAR-B-QUE. We normally wash them on Wednesday night and when they are dry we wrap in aluminum foil on Thursday and start baking on Friday morning, for serving that day. Would it be acceptable if we wash and wrapped on Wednesday night while the bakers are still wet and start baking on Friday?
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I have a friend who just added Gnocchi to his restaurant menu. There is a debate over using russets, red potatoes, or Yukon Golds. What do you recommend?
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Any thoughts on how to make Latkes using Idaho Potatoes?
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How long are Idaho® Potatoes normally stored before they are put out on supermarket shelves?
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What do I do when I add too much salt to my Au Gratin Idaho® Potatoes?
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