I have been purchasing baking potatoes wrapped in plastic at the grocery store. The instructions say not to pierce the potatoes, but to cook them in the microwave for eight minutes in the plastic wrap. To save money I would like to do this myself, but what plastic wrap should I use?
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Why is it common to salt the exterior of a baked potato?
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How long can mashed potatoes be safely refrigerated?
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What percentage of foodservice sales are line flow French fries versus premium extra-long or long fancy French fries? Also, what is the percentage of private label vs. branded frozen fries for foodservice?
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I recall from my youth in the 1950’s that the baked potatoes then had a thicker skin, and when well baked the skins had a crunchy consistency. Today’s potatoes have a very thin skin with a rather saggy consistency. I am wondering what causes the difference.
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Do you have any twists on the familiar twice baked potatoes for a side dish?
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I ate at a restaurant in Boston that made some out of this world potato tots (with lobster). Now I can’t afford to use lobster in the middle of the country, but I could do something with fish, crab or even some meat like Chorizo. Rather than re-invent the whole concept do you have any tips on making homemade Tater Tots?
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What is the recommended way to store potatoes?
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Do you have any potato suggestions for pub food or pub grub to serve my customers? Right now for happy hour they can choose from a special but limited menu and we serve popcorn snack mix at the bar.
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How do I get the moisture out of my mashed potatoes?
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