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With 643 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.

Baking Potatoes for a Large Group

Apr 27, 2015
Q: We are having an event where we will be serving baked potatoes.  I will be cooking 30-40 medium to large Idaho potatoes in our oven.  We have two ovens - one with two racks, the other with one.  I typically wash the potatoes, poke them a few times, and place them right on the rack at about 400°F for 60 minutes.  Considering the number of potatoes and their size I have a few questions below:  (Answers are in red) What temperature do you suggest I use to cook them?
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Baking Potatoes for a Large Group

Apr 27, 2015
Q: Our church is planning a potato bar to be served after our Ash Wednesday service. We are planning for 150 to 200 people. We do not have a commercial grade oven so we were wondering if we could put them in roasters. Would this work? Should they be wrapped in aluminum foil? How long would they need to be in roasters?
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It's All In The Description...

Apr 16, 2015
Q: Would enhancing the description or playing upon the style of cooking or quality of ingredients help my baked potato sales? I do use Idaho Russet Burbank’s but on the menu it just lists as Baked Taters.
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What's In Instant Mashed Potatoes? How Are They Made And Are There A Ton Of Additives?

Apr 11, 2015
Q: Are instant mashed potatoes really made from potatoes or is it some fabricated chemical combination of things made to taste mostly like potatoes?
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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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Would You Like Fries With That And How To Replace Lost Potato Sales

Feb 12, 2015
Q: We used to have just one choice of a side with our bundled meals and that was fries. Now we have lots of side dish options and I think I have discovered why my food costs have been climbing... the fries were much more profitable than offering a side salad or fruit. How can I get my profits back up?
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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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Potato Safety: Unwrapped Potatoes That Were Not Fully Cooked

Jan 14, 2015
Q: I placed some unwrapped Russet potatoes and sweet potatoes in the oven to roast. During the roasting process the oven failed and when I removed the potatoes they were only slightly cooked. My guests continued the process and finished cooking them in the microwave. We do not know at what point the oven failed in the process. Do we have any health concerns? The potatoes were eaten by my guests? I know I have read about food poisoning/botulism from improperly prepared 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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