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 924 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.

Keeping partially grilled potatoes in foil and fridge

Jun 21, 2012
Q: How many days can you safely keep partially grilled potatoes in the same foil and in the fridge?
Read The Answer »

Do mashed potatoes have less sugar than baked potatoes?

Jun 19, 2012
Q: Do mashed potatoes have less sugar than baked potatoes?
Read The Answer »

Oxidizing potatoes

Jun 14, 2012
Q: I sliced up an Idaho potato to put it through my shredder for fresh hash browns, and before I shredded it, the potato was white. After I shredded it, however, the potato turned a reddish color. Is the potato still safe to eat?
Read The Answer »

Wash and wrapping potatoes

Jun 11, 2012
Q: Is it safe to wash russet potatoes and wrap them in aluminum foil the night before they are cooked? And is it safe to leave them at room temperature until they are baked?
Read The Answer »

Blanching French Fries

May 25, 2012
Q: How do I blanch fries before frying them to make the best fresh cut fries?
Read The Answer »

Choosing a Dry, Fluffy Potato

May 22, 2012
Q: How can I be sure to find a potato that will be dry and fluffy when cooked, rather than gluey or wet?
Read The Answer »

Preparing the Perfect French Fries

May 17, 2012
Q: I am in charge of preparing many orders of French fries for our local charity. I’ve been told to blanch the fries in advance but that seems to be the only advice I get.  How long do I blanch? Once blanched, I’m sure I drain but what then, Refrigerate, Freeze? I am looking at maybe 15 to 30 servings per weekend event.
Read The Answer »

Potatoes Turning Black After Being Cooked and Peeled in a Commercial Peeler

May 15, 2012
Q: We need some help identifying a problem with the potatoes turning grey to black in color after cooking.  These are potatoes that are cubed and cooked in a combi steamer open pan during the cooking process. A few variables: Fresh whole potatoes are stored in a walk-in cooler at approximately 42°F Potatoes are peeled in a commercial potato drum type peeler They are cooked uncovered in standard hotel-type deep metal casserole pan The grey to black coloring always occurs after cooking.  Sometimes the potatoes are prepped the day before cooking and held in a large plastic container with water and ascorbic acid added (lemon juice), but do not discolor prior to cooking.
Read The Answer »

History of Idaho French Fries

May 11, 2012
Q: Can you tell me about the history of French fries in Idaho?
Read The Answer »

Using Plastic Wrap to Cook Potatoes?

Apr 23, 2012
Q: 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?
Read The Answer »