With 806 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.
This one is from the Doctor himself... It's time to re-invent the classic potato dishes instead of tossing them out for untried experimentation... Agree or disagree?
I see this all the time now. Take the classic French Canadian recipe for Poutine, with French fries topped with cheese curds and gravy. In today’s Chicago Tribune one location features the fresh made fry dish but with the addition of chicken confit and a spicy curry. Another I tasted recently used chicken thighs as the protein. Korean beef has found its way on top of loaded fries, same thing with shredded pork in a tomatillo Verde sauce. Think about substitutes instead of the thick brown gravy usually added to the Poutine. Just this week I was blown away by a version of Poutine that was all vegetarian, using marinated Portobello mushroom strips instead of meat.
And how about a change in presentation by using a cast iron skillet (to help keep the fries and gravy warm) instead of the typical plate?
Dr. Potato isn't a real doctor but a team of potato experts ready to answer all your potato questions.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
661 South Rivershore Lane