What suggestions can you make to include potatoes on the menu at breakfast time besides the usual home fries or hash brown patties? My clientele is bored with plain breakfast choices.
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What do you think about combining cauliflower and mashed potatoes? I know it is supposed to be healthier for you, but when I put the two together it was very bland. Any suggestions?
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Does size matter when a recipe calls for small or medium potatoes? If so, what should I use?
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What do you think about McDonald’s reducing the portion of the kid’s meal French fries to two ounces and adding apple slices instead?
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Please let me where I can get a machine or tool to do fresh crinkle cut fries.
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Can you deep fry red skin potatoes?
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Can you give me any hints on coming up with some recipes for Idaho® potatoes that will impart a smoky flavor?
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When I was in South America years ago I had something called “Papas Huancaína”. Do you happen to have a recipe on your website of this recipe?
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When making potato salad the outer layer of my potato often flakes. I’ve tried different types of potatoes but usually end up with chunks that are “tight”. Also, do I cool the potatoes before dressing them? If I dress them when they are warm they tend to absorb the dressing. Tastes ok but looks dry. Any suggestions?
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I have noticed that a lot more recipes do not state how many potatoes are needed, they only state the number of pounds needed. How do I figure out the number of potatoes to use in my recipe when only given pounds?
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