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With 740 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.

No More Short French Fries Please

Aug 6, 2014
Q:   What’s happening to my favorite fast food French fries?
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Washing Potatoes Before You Boil Them

Jul 30, 2014
Q: We are going to partially boil some potatoes and then slice them into wedges to bake them... Since they will be in hot water it still necessary to individually the wash and scrub each potato?
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Making Potato Salad for 100 People

Jul 29, 2014
Q: In making potato salad for 100 people how many potatoes will I need? Do you have recipe that feeds that many?
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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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I Need A Recipe For A Potato Salad That Does Not Require Refrigeration

Jul 21, 2014
Q: I have been invited to a barbeque and would like to make potato salad for the event. I need a recipe for a salad that does not require refrigeration. Do you know of one? No mayonnaise of course.
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My Mother Was Recently Placed On A Low-Sodium Diet

Jul 19, 2014
Q: This is a nutrition question that wasn’t answered on your (very comprehensive) FAQ page. My mother was recently placed on a low-sodium diet. We enjoy eating baked potatoes at restaurants, and some of the establishments we frequent salt the skin of the potatoes before baking. We understand there to be very little sodium in an unsalted baked potato. However, if one were to eat a baked potato prepared with a salted skin, and did not eat the skin (only the inside), is much of that sodium absorbed? Or does it primarily remain on the skin and the inside could be viewed as having relatively low sodium content? I’m hoping that a nutritionist or food science associated with your commission might be able to provide perspective on this, because we really would like to continue to enjoy baked potatoes at restaurants.
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The Insides Of Our Potatoes Turned Brown

Jul 17, 2014
Q: We had fish fry at church last night, we got there about noon, washed and wrapped 170 potatoes in tin foil and baked them in a confection oven till they were 210 degrees F and then kept them in a cooler, until the fish fry began at 5pm. The insides had all turned brown. What did we do wrong? There must be some way diners keep baked potatoes for a long time without this happening. Any help you can give us would be appreciated.
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What Can I Use As A Dressing For Potato Salad Other Than Mustard Or Mayo?

Jul 15, 2014
Q: What can I use as a dressing for potato salad when my family doesn't like mustard or mayonnaise?
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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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How Long Should I Cook A 22 Ounce Potato?

Jul 9, 2014
Q: I've been looking to find information on how long and at what temperature to bake very large potatoes. Your website came closest, however, I have some even larger potatoes than listed (around 22 ounce a piece) and I simply can't find the information I'm looking for anywhere. Could you help me out?
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