Ask Dr. Potato

Q: Can I slice potatoes with the skin on, wrap in foil and keep in the refrigerator without the potatoes turning gray or black. I will be grilling them 4-5 hours after prepping them

Q: Today I cut open my potato and found that the middle was black. What cause this to happen and are they still consumable?

Q: They are not out of date, and I'm not at all worried about the consistency, but I would like to know what the specific risk is in eating.  I'm studying food safety and sanitation right now, and the only issue addressed relative to potatoes is baked ones that are improperly stored.

Q: Is it ok to cook and eat slightly soft potatoes?  

Q:  I am making 30 lbs. of potato salad for a graduation party. Can I cook the potatoes and eggs three days in advance and not mix other ingredients until the 3rd day, would that be Okay?

Q: I had bought some russet potatoes and they were pink or purple inside. Why is this? Is it safe to eat?

Q: Should I put oil on the skins of baked potatoes before baking?

Q: It is true that potatoes can grow up to 5 and 9 pounds? My local restaurateur cite potatoes as large as 13 pounds.

Q: We boiled potatoes last night and they were left out at room temperature all night are they safe to eat?

Q: I’ve got all the equipment and started exploring doing fresh French fries. I have a couple of questions that were not covered in the Fresh French Fry kitchen wall poster that you sent earlier. My questions are: What is the maximum time that the cut fries can be held in soaking water? Holding the cut fries in a plastic bucket of water, this process is entirely at room temperature, correct? Once the fries are blanched, held in water and then finally go into the refrigerator, generally how long can they be held before frying and not get soggy?