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I Eat A Baked Potato Every Night…

Mar 21, 2015
Q: I eat a baked potato every night. I am wondering, can I bake 3 at a time and keep them in the refrigerator? Will they still have the same nutrition as baked daily?
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My Hash Browns Have Thawed. What Do I Do?!

Mar 2, 2015
Q: I have several packages of hash browns in my garage refrigerator freezer. I noticed that the freezer is not keeping them frozen solid. They are soft, but still very cold and have ice crystals. Is there a risk with cooking and eating them? If so, what specifically would be the concern?
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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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Foodservice Julian Dates For Potatoes Are Important When Diagnosing Issues For Fresh Fries

Jan 2, 2015
Q: My French fries are cooking up really dark and the potatoes don’t look that fresh. What should I look for?
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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...
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How To Thicken Mashed Potatoes

Dec 5, 2014
Q: How do I thicken up watery mashed potatoes?
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Unable To Blanch My Fries, What Do I Do?

Nov 21, 2014
Q: I run a small diner and we are looking to use homemade French fries as opposed to the frozen variety. I have seen all of the suggestions about blanching. I have two, two bay Fryolators. I am a 24 hours operation and we have very little time when the fryers are freed up, especially to blanch the volume we need. On an average week, we go through 500lbs of French fries. What other suggestions do you have in order to improve our quality and efficiency?
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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?
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My Potatoes Turned Black, Are They Okay To Eat?

Aug 19, 2014
Q: I sliced up peeled potatoes and tossed them in oil and butter to cook them in a shallow aluminum tray. Then I covered them overnight and many of them turned black. If we bake them, are they okay to eat?
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How to Improve My Frozen Fries

Jul 25, 2014
Q: Can you give me some tips to fix the fry problem at my burger joint? I use the same frozen potato supplier, the same vegetable oil, the same dedicated potato fryer and yet I still get complaints. What’s up with that? Every time I work the line the potatoes seem to be just fine. The customer complaints are in order of issues that come up frequently: fries are too soggy, fries are too dark, fries from one batch are both dark and light, and fries are little bitty pieces.
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