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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.

Combining Mashed Potatoes and Cauliflower

Sep 13, 2011
Q: 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 the Size of a Potato Matter?

Sep 9, 2011
Q: Does size matter when a recipe calls for small or medium potatoes? If so, what should I use?
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McDonald’s Kid’s Meal Changes

Sep 6, 2011
Q: 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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Making Homemade Crinkle Cut Fries

Sep 2, 2011
Q: Please let me where I can get a machine or tool to do fresh crinkle cut fries.
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Deep Frying Red Potatoes

Aug 30, 2011
Q: Can you deep fry red skin potatoes?
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Smokey Potato Flavor

Aug 26, 2011
Q: 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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Recipe for “Papas Huancaína”

Aug 15, 2011
Q: 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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Potato Salad: Texture and Absorption

Aug 11, 2011
Q: 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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How many potatoes are in a pound?

Aug 8, 2011
Q: 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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Crinkle Cut French Fries

Aug 4, 2011
Q: 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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