Is there any reason the skins cannot be left on a potato when making potato salad?
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How many days can you safely keep partially grilled potatoes in the same foil and in the fridge?
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Do mashed potatoes have less sugar than baked potatoes?
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I sliced up an Idaho potato to put it through my shredder for fresh hash browns, and before I shredded it, the potato was white. After I shredded it, however, the potato turned a reddish color. Is the potato still safe to eat?
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Is it safe to wash russet potatoes and wrap them in aluminum foil the night before they are cooked? And is it safe to leave them at room temperature until they are baked?
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How do I blanch fries before frying them to make the best fresh cut fries?
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How can I be sure to find a potato that will be dry and fluffy when cooked, rather than gluey or wet?
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I am in charge of preparing many orders of French fries for our local charity. I’ve been told to blanch the fries in advance but that seems to be the only advice I get. How long do I blanch? Once blanched, I’m sure I drain but what then, Refrigerate, Freeze? I am looking at maybe 15 to 30 servings per weekend event.
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We need some help identifying a problem with the potatoes turning grey to black in color after cooking. These are potatoes that are cubed and cooked in a combi steamer open pan during the cooking process.
A few variables:
Fresh whole potatoes are stored in a walk-in cooler at approximately 42°F
Potatoes are peeled in a commercial potato drum type peeler
They are cooked uncovered in standard hotel-type deep metal casserole pan
The grey to black coloring always occurs after cooking. Sometimes the potatoes are prepped the day before cooking and held in a large plastic container with water and ascorbic acid added (lemon juice), but do not discolor prior to cooking.
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Can you tell me about the history of French fries in Idaho?
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