Can you explain the term “specific gravity” when it comes to Idaho potatoes? People have told me I need to look for a potato with high solids or specific gravity to make decent fresh fries.
See Answer
This time of year my potato supplier says that it’s natural to have potato bruising. What exactly does that mean? What causes it?
See Answer
What exactly is the story behind why I need to be concerned about the starch in an Idaho potato when I am making fresh cut French fries?
See Answer
What are the most common grades of potatoes? Do No. 2 potatoes taste different than No. 1 potatoes?
See Answer
Can you have someone explain the potato chemistry in cooking?
See Answer
How can I keep my precut potatoes from turning brown?
See Answer
I bought a five pound bag of grown in Idaho® Russet Burbank potatoes .I put them in a slow cooker on low for six hours. The meat that was cooking along with the potatoes was cooked but the potatoes were hard as bricks. I tried nuking them and it helped a little but not enough. I then tried frying them and that helped some more, making them edible with lots of catsup. What is wrong with these potatoes?
See Answer
We have 4 different sized ovens and need to cook 150 pounds of Idaho® potatoes for a fundraiser. Is there a formula we can use to determine the appropriate cooking time for all these potatoes?
See Answer
I want to wow my guests with more than one version of mashed potatoes. Any suggestions?
See Answer
I got a great buy on ten pounds of Idaho potatoes and now I have discovered the skin is green. Are they safe to eat?
See Answer
