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How To Hold Potatoes At Serving Temperature For An Extended Period Of Time

Sep 24, 2015
Q: I own a restaurant and we serve stuffed baked potatoes. I need to be able to cook a good bit of potatoes and then hold them until ordered. What is the best way to do this without them getting dry?
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Where Should I Store Potatoes At Home If I Buy A Big Bag Of Idaho® Russets?

Aug 28, 2015
Q: I remember my grandparents storing fresh potatoes at home in a root cellar. I want to take advantage of the pricing and availability of having a ten pound bag of spuds at home for last minute menu choices but don’t know where to store the potatoes once I buy them. Any recommendations
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My potatoes have sprouted!

Apr 27, 2015
Q: I ordered several cases of potatoes and when they arrived, most of them were sprouting. What caused the potatoes to sprout so fast during shipping?
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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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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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Make Ahead Scalloped Potatoes

Nov 10, 2014
Q: Do I have to blanch my potatoes, to make scalloped potatoes ahead of time?
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Can I Eat Potatoes That Are Green?

Sep 5, 2014
Q: Is it ok to eat potatoes that have turned green? A friend told me that they read on the internet that a green potato is poisonous and to immediately throw it out. He also said they taste bitter when green.
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My Potatoes Turned Black, Are They Okay To Eat?

Aug 19, 2014
Q: I sliced up peeled potatoes and tossed them in oil and butter to cook them in a shallow aluminum tray. Then I covered them overnight and many of them turned black. If we bake them, are they okay to eat?
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“Spud Fax”

Aug 15, 2014
Q: Could you kindly direct me to the portion of the Commission’s website where your “Technical Reports” are listed?
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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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