Ask Dr. Potato

Q: I recently read a post from Danielle Kartes of Rustic Joyful Food about visiting an Idaho potato harvest. Do you have it by chance?

Q: I grew up in Utah/Idaho/Wyoming and potatoes were always full of flavor and delicious. But since I moved to California in 2000, I have been dismayed that normal Russet potatoes are bland and flavorless. Google always tells me Burbank are better than norkota but my experience here in CA is that Norkota are better (but still bland) and Burbank are totally flavorless. So I only buy Yukon Gold or Purple potatoes from South America. But I miss a good old Idaho baked potato like I grew up with. The Burbank russets here in CA may say IDAHO on the bag but they have no flavor. So I'm mystified - the potatoes here taste like they were grown in sand with chemical fertilizer rather than being grown in rich soil. I'd love any suggestions for how I can find good baking potatoes here in Northern California. Thanks!

Q: I am catering a wedding of 130 people, Roasted Potatoes is one of the items, Wedding is at 2:00pm, can I cut and prep the potatoes the day before and leave in refrigerator in water, roast them in the morning and keep in a warming electric roaster? Will they loose there crunch this way? I have chafing dishes for serving but will only be using one for potatoes and will need to keep the rest warm. The venue does not have an oven. Also, what would be your recommendation for how many pounds I will need? I was thinking along the line of 75 lbs? Bride asked for extra potatoes :-)

Q: We will be passing out for baking 40 potatoes to each person in our group preparing for a small town summer festival. All potatoes will be wrapped initially in foil to prevent contamination during this time of covid. I had suggested 375 degrees for between 90 and 120 minutes. Is there a better way? 

Q: I had read somewhere that wrapping potatoes in foil after cooking increases risk of bacteria etc growing should they remain sitting for a long time. Thoughts?  

Q: Dr. Potato, a chef contacted our distribution center today complaining about his potatoes turning an odd, pinkish color after boiling for a recipe. What could this be and what can be done about it?

Q: I bought some small yellow potatoes then peeled and boiled them for mashed potatoes. When they were cooked and I started mashing them and I noticed some brown spots in the bowl. I have never encountered this before in a potato. I tried to look it up and all I could find was "hollow heart" and I know it’s not that (or at least I don’t think so). Can you please explain what this is?

Q: I boiled my white potatoes, drained drained off the hot water when done and let them cool off in the pot on the counter for 4 hours before peeling them. Was that too long sitting out?  Also, some of them looked like Yukon Golds after they were cooked, is this normal?

Q: After being cut in half and put into a refrigerator overnight, will a potato retain its vitamins.  

Q: Does a potato lose its nutritional value or fiber content when baked, fried or microwaved?