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With 734 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.

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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Consumer Potato Recipes

Oct 13, 2014
Q: Does the www.idahopotato.com have a section just for consumer recipes? I am a professional chef, do you also have food service potato recipes? If I have potatoes and want to find a recipe for a scalloped potato casserole, is there a way to find more than just one on the web site?
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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).
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Moving Potatoes Into The Salad Bowl

Sep 28, 2014
Q: At a conference I overheard a chef say she was moving potatoes into the salad bowl on her menu, but never caught the rest of the conversation. Besides the obvious, potato salad... what might she have been talking about?
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Potato Poetry

Sep 26, 2014
Q: I know people sing the praises of the perfect Idaho® French fry or mashed potatoes as a comfort food, but have you ever heard of fully grown adults getting so worked up about a potato dish at a restaurant that it becomes a special occasion, just to experience it week after week and year after year? Surely ruminating on favorite potato dishes is good for the creative soul.
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Why Did My Baked Potatoes Turn Brown?

Sep 18, 2014
Q: Why did my baked potatoes turn brown on the inside when they were baked? We baked a large order of baked potatoes for fundraising events using convection ovens. We baked at 425 degrees F for about 1 hour 15 minutes to 1 hour 30 minutes. Most of the time they turn out great but the last batch were 90 count potatoes and turn brown on the inside. We normally only use the 100 count sized potatoes.
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The 5 Biggest Mistakes That Home Chefs Make When Grilling Potatoes

Aug 26, 2014
Outdoor barbecues just lend themselves to preparing potatoes in different ways than you might on the stovetop or by baking potatoes in the oven. And w...
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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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No More Short French Fries Please

Aug 6, 2014
Q:   What’s happening to my favorite fast food French fries?
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