Ask Dr. Potato : Russet Burbank
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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.

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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Dr. Potato 2015 “Is It Real?” What Does The Great Big Idaho Potato Truck “Spud” Really Look Like Without Its Clothes?

Apr 2, 2015
Q: Some people may be fooled, but I’m not. That giant Idaho potato that has been touring the country isn’t real. I want to know what it looks like underneath that russet colored skin.
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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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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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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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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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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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