The link you visited was from an older version of the site and no longer exists. Please browse the posts below or choose from popular tags in the sidebar.

Ask Dr. Potato

With 765 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.

Baking Potatoes for a Large Group

Oct 31, 2019
Q: We are planning on serving baked potatoes at an upcoming wedding and I will need approximately 150 potatoes. We are going to use extra-large potatoes (like you can get at Costco). We will have access to 3 ovens, each with only 2 racks. It appears from your website that the most effective way to bake is without foil. We intend on wrapping them after baking and storing in an insulated cooler to keep warm until ready to serve. Questions: Is it okay to rub oil on them prior to baking so the skins will not be dried out? And, can we stack the potatoes 2 high on each rack in order to get 50 potatoes in? We intend baking them at 450°F - how long will we need to keep them in the oven?
Read The Answer »

Are the Sprout Inhibitor Chemicals Used on Potatoes Safe?

Sep 12, 2019
Q: I am concerned about potato treatment with sprout inhibitor and other chemicals. Do you have any information on chemical use on Idaho potato or organic alternatives?
Read The Answer »

How Do I Bake a Potato in an Air Fryer?

Jul 30, 2019
Q: My question is about how to bake a potato in an air fryer. Can you help? 
Read The Answer »

I Forgot My Potatoes in the Oven, is There Anything I Can do with Them?

Jul 24, 2019
Q:  I forgot my baking potatoes in the oven! They came out wrinkly and hard. Can I do anything with them besides throwing them away?
Read The Answer »

My Potatoes Will Not Brown or Crisp When Frying

Jul 17, 2019
Q: We have some organic yellow potatoes that will not brown or crisp while frying, they just turn burnt-black at the edges and get mushy (whether we've precooked them or not). The raw potatoes are firm but not hard, very few spots, and of course we only use unblemished flesh. Please help!
Read The Answer »

There is a Dark Hollow Pocket in the Middle of My Potato, What is it?

Jul 1, 2019
Q: I have a potato question! I cut into a Yukon gold potato and inside was a hollow pocket lined in the potato skin...almost like it was inside out. What could this possibly be?
Read The Answer »

Can I Freeze Blanched or Fully Cooked Hasselback Potatoes?

Jun 18, 2019
Q: Hello Dr. Potato! I'm trying out new recipes and going to attempt Hasselback potatoes using Idaho’s. My question is I'd like to "meal prep" them, so can I freeze Hasselbacks that are blanched or should I cook them completely first?
Read The Answer »

What Kind of Potatoes Are These and How Do I Tell If They’re Idaho® Potatoes?

Jun 12, 2019
Q: The potatoes that I purchased from my grocer do not state anywhere on the packaging what type of potatoes they actually are. Why does Idaho do this – or are these even the Idaho variety?
Read The Answer »

My Potato Exploded When Baking

Jun 10, 2019
Q: I'm born and raised in Eastern Idaho and know how to bake a potato. I've moved to Wisconsin in 2015. The past two times we've baked potatoes at least one of them "blew apart." I baked at them 400°F,  the first was a Yukon Gold and the second was an Idaho russet. They were not huge bakers. Our oven is convection but it has never happened before. Please advise.
Read The Answer »

What are the Small Exterior Cracks in the Skin of a Potato?

Jun 6, 2019
Q: I’m a long-time retail produce manager and notice that sometimes new shipments of potatoes in consumer bags and (more noticeably) in bulk cartons have little exterior cracks in the skin. These resemble thumbnail impressions and I don’t know what to say to customers that question what these little indentations are all about. Can you shed some light on the matter?
Read The Answer »
Ask Spuddy Image