Ask Dr. Potato

Q: How long does it take to roast cubed potatoes in the oven?

Q: I have baby bite-sized potatoes that peeling isn't necessary. Do I soak them to avoid them turning gray?

Q: If I boil potato in water (with skin on), is it safe for me to refrigerate it and eat it the day after...Also, is it better for me to peel it before refrigerating it or is it crucial to put it in bag with less possible air in it. Thank you!

Q: Do potatoes need to be on plastic wrap or could it be parchment paper (to freeze)?

Q: In the 50s & 60s, our baked potatoes had a thick skin. For a person that 'eats the skins', they were fantastic. Starting in the 70s, and definitely in the 80s, thick skins were no where to be found. I'm guessing the restaurant trade bought them, leaving us with only thin-skinned potatoes. Do you know why potato skins are not as thick as they once were?

Q: A few potatoes in my bag are leaking liquid and smell bad. Do I have to throw them all away?

Q: Should I cut extra-large potatoes before or after baking? Various sizes of potatoes were in the bag.

Q: Can I cut blemishes off of potatoes before baking? 

Q: Can I use soft, sprouted potatoes in clam chowder?

Q: Is it better to bake a russet potato using convection bake or regular bake? And what temperature do you recommend for either? I have a home oven (GE profile) that has both regular bake and convection bake settings; the convection is "True European Convection with Direct Air; it combines a top and bottom bake element with a third loop in the back." We spear the potatoes lengthwise with a metal skewer to conduct heat to the interior.