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With 651 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.

Do You Have Any Suggestions For Potato Based Appetizers For My Restaurant And Bar?

Apr 6, 2017
Q: Do you have any suggestions for potato based appetizers for my restaurant and bar?
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Is There A High Volume Commercial French Fry Cutter

Oct 13, 2016
Q: We’ve been doing fresh cut French fries from Idaho Russet Burbank potatoes for years and because of the volume we are up to I was wondering if there is a better way to cut the potatoes than a small wall mounted tool that requires a staff worker with an extra strong arm to spend most of the day cutting one potato at a time. Save Save
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Wake Up to Food Made With Love

Oct 7, 2016
Q: I recently attended a Media Communications workshop in Denver and the panel on Collaboration included a writer/restaurant reviewer and a restaurant publicist. They brought up a wonderful idea about putting together food or gift packages from your restaurant to deliver to radio or TV hosts in the hopes of getting a story across about your programs and operation. In other words, tempt them with food, rather than sending out blind press releases to 15 local stations at a time. Since you were in the audience too, I noticed that you were nodding your head positively and smiling and overhead you whisper "that really works."  Can you share your experience with this subject?
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Will A Week In A Walk In Cooler Effect The Starch In Russet Potatoes?

Aug 22, 2016
Q: I have to store 5 boxes of Russet potatoes in my walk-in cooler for 1 week at a time. They will then go into my kitchen to be used throughout the next week for French fries, mashed and baked potatoes. My walk-in ranges from 35-40 degrees depending on how often the door is opened. Will that one week in the cooler cause the sugar content to get too high in the potatoes for my cooking needs?
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I Have A Gourmet Food Truck And Want To Serve Fresh Cut Idaho French Fries. How Do I Go About Accomplishing This?

Jul 27, 2016
Q: I Have a Gourmet Food Truck and want to serve fresh cut French fries.  Can you give me some tips?
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Can Idaho® potatoes be used to make doughnuts?

Jun 27, 2016
Q: Can Idaho® potatoes be used to make doughnuts?
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How can I spice up my Hash dishes this year?

Jun 21, 2016
Q: How can I spice up my Hash dishes this year?
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What are some things I can do to make potato salads even more exciting?

Jun 17, 2016
Q: What are some things I can do to make potato salads even more exciting?
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No. 1 Potatoes Versus No. 2 Potatoes For Fresh Made Fries In My Restaurant

Apr 9, 2016
Q: For fresh cut French fries I have noticed this season that there isn't much difference in the price of an 80 or 90 count No. 1 potato versus a No. 2. Are there other advantages to using a No. 1 potato for my fries?
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Does your restaurant have a "State Fair" Worthy Potato Menu Item? Should it?

Mar 24, 2016
Q: Does your restaurant have a "State Fair" worthy menu item? Should it?
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