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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.

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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No More Short French Fries Please

Aug 6, 2014
Q:   What’s happening to my favorite fast food French fries?
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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 To Store Fresh Cut Fries Overnight

Jun 18, 2014
Q: I tried storing fresh cut fries overnight in water and salt, and they foamed up and damaged the fries. Sometimes this works but most time there is foam and smell. Then we have to dump the pail of fries and have to re-cut more, which is wasting a lot of potatoes. Any tips would be a big help.
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Should I Be Making My Fries With Fresh Potatoes

Jun 9, 2014
Q: I’ve owned and operated several restaurants and now am opening a gourmet fresh burger place. Should I be making my fries from fresh potatoes?
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A Few Fries Short Of A Happy Meal…

Jun 2, 2014
Q: Ever heard the term “a few fries short of a happy meal”? Well, short fries drive Dr. Potato insane! Why, you ask?
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Blanching Fresh Cut Fries

Dec 6, 2013
Q: Can I do the first blanch for fresh cut russet fries in the oven?
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Can You Deep Fry Fresh Cut Fries Directly After Cutting Them?

Nov 27, 2013
Q: I have a question involving making fresh French fries at county fairs and special events. Can you get by with fresh cutting the fries and deep frying? Or do you have to cut, rinse in cold water, then fry at two different temperatures to get them to taste good, with a crisp on the outside, and a fluffy texture inside? At events water is scarce and running water with drain is almost impossible. I want to make a good product but am limited with water usage. Some have suggested using frozen fries instead of fresh but I don’t think that would be received well at events. Please advise on best method and give me an idea of the different outcomes if steps are omitted.
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What Is The Difference Between No.1 And No. 2 Idaho® Potatoes?

Nov 11, 2013
Q: What is the difference between No. 1 and No. 2 Potatoes?
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Fresh vs. Frozen Potato Chips?

Apr 26, 2013
Q: I own a fast food franchise and straight-cut potato chips are our biggest seller. With the price of chips extremely high, I decided to make my own. How do I maximize the volume of chips out of a 10kg bag? Also, is there any natural chemical I can use to store the chips?
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