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Potato Dishes I Can Fix For Valentine’s to Show My Love

Feb 6, 2015
Q: Are there any suggestions you might make for Valentine’s Day if I choose to stay at home and fix dinner for my significant other?
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Why Are My Potatoes Flavorless And Lumpy Lately?

Apr 20, 2014
Q: I am a cook of more than 45 years, and my mom for more than 80 years, and she is still a great cook. Within the past few months I have noticed the potatoes are tasteless, lumpy and mealy. After so many disappointments, we have decided that we might as well buy boxed potatoes. Although, I sure will miss my baked potato. What happened?
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Side Dishes for Fall and Winter

Nov 6, 2012
Q: What potato side dishes are hot for fall and winter?
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Why Should I Refrigerate a Blanched French Fry?

May 30, 2011
Q: In cooking school, after blanching our French fries, we left them in the refrigerator (or even the freezer) before the final fry. How does refrigerating a blanched French fry create a better final product?
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Do Idaho Farmers Grow Sweet Potatoes?

Mar 17, 2010
Q: My wife said that Idaho just grows russet potatoes and nothing else.  Why can’t the Idaho farmers grow sweet potatoes?
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Q&A: How to Make Perfect French Fries

Feb 3, 2010
Q: Greetings, I operate a small but very high volume Hot Dog restaurant in Chicago, IL called Devil Dawgs.  We serve the finest all beef, natural casing Hot Dogs in the country and my desire is to serve the finest French Fries in the world.  We make our fries from Idaho, number 1, russet potatoes, #70 count.  We bring the potatoes in, wash every potato, leave them unpeeled, cut into 3/8" fries, soak them for a minimum of 60 minutes in cold water (allowing the starch to settle), then rinse them and blanche them in "Miniat Brand All Fry" (an ultra pasteurized and highly finished Beef Tallow product) for 9 minutes at 275 degrees Fahrenheit.  We then allow them to cool to room temperature after which we tub them and refrigerate them for 24 - 30 hours before finish frying them for 2 minutes and 45 seconds at 350 degrees Fahrenheit, again in "Miniat All Fry" after which we salt and serve.  We cook every order "to order" and never hold our fries in a warmer. Our customers tell us often that these fries are the best they have ever eaten...but I believe they can be better.  Any suggestions?
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Q&A: Historical Potato Items

Jan 6, 2010
Q: What kind of potatoes were served on menus back in the early 1900’s?
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Q & A: How are Fast Food French Fries Made?

Dec 30, 2009
Q: My son wants to know how the French fries he has at fast food chains are made?
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