Ask Dr. Potato : Varieties
« Back to all posts

With 643 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.

Yellow Fleshed vs Yukon® Gold Potatoes

Jan 17, 2015
Q: Can you please give me more information on Yukon Gold potatoes? I just bought 60 lbs. of potatoes from a local Mennonite farmer here in South Western Ontario, Canada. I asked two or three times specifically for Yukon Gold—and the reply was “Yes, these are Yukon Gold”. After I got home I looked at the bag and it says “yellow fleshed” and I am not really happy and they are definitely not “Yukon Golds”. My understanding is that Yukon Gold is a type of yellow fleshed but very distinct look and taste.
Read The Answer »

The 5 Biggest Mistakes You Can Make When Baking Potatoes

Dec 15, 2014
1. Thinking that all russets are the same -When plant scientist Luther Burbank came up with a few seeds in his garden that were different from the res...
Read The Answer »

Is There One Best Way To Make Fresh Cut Fries For My Restaurant?

Nov 7, 2014
Q: I see a lot of tips on making fresh cut fries on the internet and some seem to conflict each other. Is there one best way to be successful at serving my customers a fresh fry?
Read The Answer »

Potato Chips

Oct 15, 2014
Here are three things you can do right now, I promise, that will improve how your home made potato chips turn out and one bonus idea! Start with ...
Read The Answer »

What Size Potato Should I Buy For My Restaurant?

Oct 3, 2014
Q: What size potato should I buy for my restaurant? I serve baked, homemade mashed and home fries (you know those cut up potatoes cooked on a griddle or flat top with onions and sometimes peppers or mushrooms).
Read The Answer »

Can I Eat Potatoes That Are Green?

Sep 5, 2014
Q: Is it ok to eat potatoes that have turned green? A friend told me that they read on the internet that a green potato is poisonous and to immediately throw it out. He also said they taste bitter when green.
Read The Answer »

Use The Right Potato For The Job

Aug 17, 2014
Q: I’ve noticed that some chefs call for the same size potato for multiple uses, kind of an all-purpose size. They typically call for an Idaho® Russet. As a culinary student I find this confusing… it seems like it would cost more to buy a big potato when you are just going to cut it up.
Read The Answer »

“Spud Fax”

Aug 15, 2014
Q: Could you kindly direct me to the portion of the Commission’s website where your “Technical Reports” are listed?
Read The Answer »

Double Stuffed Potatoes Or Suggestions For A Twice Baked Idaho® Potato Boat

Jul 13, 2014
Q: I was watching Mr. Food re-runs and noticed he called the twice baked potatoes “Double Stuffed”. Do you have a copy of the video for the recipe he did? Any other suggestions for a stuffed Idaho® potato recipe to share with a home cook?
Read The Answer »

Within The Past Few Months Our Potatoes Have Been Tasteless, Lumpy And Mealy. Have Genetics Caused This Problem?

Jun 25, 2014
Q: I am a cook of more than 45 years and my mom for more than 80 years and she is still a great cook. Within the past few months the potatoes are tasteless, lumpy and mealy. Have genetics caused this problem? After so many disappointments, we have decided that we might as well buy boxed potatoes. Although, I sure will miss my baked potato. What Happened???
Read The Answer »