I own an ice cream shop and would like to add hand cut french fries to our menu. I have been following the french fry prep tips on the foodservice section of the website, and for the most part, our test batches have been coming out ok, but I still have some questions, such as: I've heard of soaking in a brine solution. Do you know what the purpose of that is?
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A while back I saw a recipe for an Idaho Potato Roll, sushi style. Do you still have it?
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Is there a place on your website where I can find the brands of fresh Idaho potatoes packed in cartons?
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I need to bake 60 potatoes and I have two kitchen wall ovens. The larger oven has two racks and the smaller has one rack. I will split them by putting 40 in the bigger oven and 20 in the smaller one. What's the best way to bake them (temperature and for how long)?
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Now that summer has finally arrived, any suggestions for cold potato soups?
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Do you have a recipe for baked potato cookies?
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Seriously, I can’t afford to join in the wave of street trucks, that’s a little too much for me to invest in. However, I saw that in London they have street vendors selling Jacketed Potatoes from a table top or cart. Ever seen one of these?
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I own a brew pub and want to incorporate some potato dishes besides fries into my menu. Any suggestions?
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Can you please tell me what a "potato flake, granule or agglomerate" is?
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