I made mashed potatoes with sour cream and cream cheese that have been in an airtight container in my refrigerator for a week. Are they safe to eat?
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Is it possible to buy frozen sliced potatoes in larger quantities (like potato chips sold in bags but cut thicker) which I can fry finish at my café?
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Healthy items on menus were once the bane of successful sales with customers looking at the heart check mark next to a listing on the menu and avoiding it at all costs. Now I find healthy choices are really boosting my sales and traffic and helping to counter the "no" vote when a group comes in for my indulgent burgers and fries. Any examples you might make for healthy potatoes?
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I run a barbecue website where I teach my readers to use thermometers to measure doneness. However, I can’t find the ideal temperature for a baked potato. At what temperature is a baked potato done?
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I want to bake 50 medium-sized Idaho potatoes in roaster ovens. The temperature of the roaster goes up to 400 degrees. With 25 baker potatoes jammed into each roaster, how long will they take to bake?
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What is the average length and circumference of a raw potato?
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I love the theory of “cook once, eat twice.” Does the Idaho Potato Commission have some slow cooker or casserole dishes that would work for this?
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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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With the popularity of wine flights, beer flights and appetizers prepared three ways on one plate, do you have a suggestion that I could add to my menu?
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I know Idaho grows a lot of russet potatoes, but I’ve seen the Grown in Idaho seal on reds, yellows, and even fingerling potatoes. Are these potatoes really from Idaho? How many yellow potatoes are grown annually in Idaho?
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