Ask Dr. Potato : Potato Skins
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Testing Sugar Levels In Your Potatoes

Jan 20, 2015
Q: I am looking for some information and advice on our red B size 1 grade raw potatoes we boil. We parboil the potatoes in pots of water for approximately 25-30 minutes depending on size. We test using a fork to see how the potato falls off the fork. We then place on cookie sheets (use cold water to spray over when placed on sheets) and put in our walk in cooler (38 degrees) overnight to slice and spin in a machine the next morning. We have noticed after we slice the potatoes the next morning that the cooked potatoes have a brown colored edge-ring around the skin and potato meat. The potatoes are then cooked on a flat top grill and we produce home fries. We obtain potatoes from all sorts of geographic regions according to the labels on the bags. Our vendor tells us they have to purchase potatoes from wholesale vendors and it is not possible to find a one stop supplier. We have been told the sugar levels in potatoes varies, the potatoes are held in storage for months which creates the brown color rings and the potatoes are all sourced from different geographic locations and these different growing regions and processes leads to the brown colored rings. We always prepare our potatoes the same way and have noticed the winter months seem to be when the brown colored rings appear on the potatoes.
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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.
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Properly Washing Potatoes

Dec 17, 2014
Q: We eat potatoes, skins and all. Before eating all we do is wash them in clear water with a brush. Is that enough to remove any anti-sprouting agent that may remain on the potato?
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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 ...
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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.
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Potato-Centric Restaurant Concepts

Aug 8, 2014
Q: I love potatoes and can’t get enough of them when I eat out. Are there restaurant concepts where potatoes get the respect on the menu they deserve?
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The Best Hand-Cut Idaho® French Fry Yield

Jul 11, 2014
For the best hand-cut Idaho® French fry yield, we recommend using U.S. grade No. 1 fresh Idaho® Potatoes, 7-15 oz. packed 90 to 70 count in 50...
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Can You Peel Potatoes With Sandpaper?

Jul 3, 2014
Q: Hi Doc, I was wondering if I could peel potatoes with sandpaper and is it safe?
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Proper Steps to Storing Peeled Potatoes

Mar 5, 2014
Q: How long can you store peeled potatoes? Will peeled potatoes go bad if left out of the refrigerator? Can cubed peeled potatoes sit in water overnight? Can you peel raw potatoes and leave them in water overnight?
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Should I Be Eating The Skin Of The Potato?

Feb 10, 2014
Q: I just eat the insides of a baked potato but my girlfriend says the skin is even better for me to consume. Is she right? Should I eat the entire potato or peel the skin? Help me understand the why! Will I lose some of the nutrition if I always peel my russet potatoes for mashed, fries, hash browns, etc.?
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