I think queso fresco cheese would be a perfect pairing with Idaho potatoes. Do you have some recipes?
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Can I roast sliced potatoes at 250 degrees and if so, for how long?
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I made a mashed potato and sardine mix for something similar to the croquettes on your recipe website. Should I store this mixture at room temperature, in the fridge, or in the freezer?
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Can I bake potatoes and meat loaf in the same oven at the same time?
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It seems as if wavy ribbon fries soak up a lot of oil. Is there a better way to prep and fry for a better a taste?
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I’ve read that a potato’s shelf life is 30 days. However, I’ve seen other sources like the Idaho Potato Commission say that potatoes can last for several months if properly stored. Which is the right answer?
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I’ve been seeing tater tots popping up increasingly often on menus anywhere from Burger King to upscale dining locations. Are they becoming the new French fries?
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Do you have any great recipes for casseroles?
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Since we serve bread with every meal it is hard to charge for an appetizer that is also made with bread, such as bruschetta. Can you make bruschetta with potatoes?
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I want to test out my culinary creativity and wow my guests with an unusual scalloped potato recipe. Do you have any suggestions?
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