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The Difference Between Waxy and Starchy Potatoes?

Sep 14, 2020
Q: Are any waxy potatoes big? What’s the biggest waxy potato? Are any starchy potatoes small? What’s the smallest starchy potato? Can any type of potato be either starchy or waxy depending on its size?
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Why Do My Potatoes Taste Gritty?

Sep 8, 2020
Q: Why Do My Potatoes Taste Gritty?
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Why Do Some Potatoes Turn Pasty After Mashing?

Aug 14, 2020
Q: Why did my potatoes turn pasty after mashing? What did I do wrong?
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Should Baked Potatoes Be Cooled in the Fridge or at Room Temperature?

Aug 7, 2020
Q: Should Baked Potatoes Be Cooled in the Fridge or at Room Temperature?
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My Potatoes Taste Sweet, What Caused This and What Should I Do?

Aug 5, 2020
Q: Sometimes my potatoes have a sweet flavor to them. Someone told me if they were stored in too cold of a place the starch breaks down and turns to sugar. Is that true? I have a 15 lb bag of russet potatoes that taste sweet. Is there anything I can do with them so I don’t taste that sweet flavor?
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How Do I Know When My Oil is Ready for the Final Fry Without a Thermometer?

Jul 31, 2020
Q: Hello from South Africa! How do I know when my oil is ready for the final fry of french fries (we call them chips here) without a thermometer?
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One of My Potatoes is Solid as a Rock and Won't Cook

Jul 31, 2020
Q: My husband just brought home a handful of the first baby potatoes and one of them is as solid as a rock and won't cook. What caused this?
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I Left My Frozen French Fries Out, Can I Still Safely Eat Them?

Jul 6, 2020
Q: I accidentally left a bag of frozen French fries out for three hours before I realized it. I put the bag back in the freezer, but was wondering if it still safe to use next time?
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Can I Eat Potatoes with Black Spots?

Jun 29, 2020
Q: I’m used to cutting the black spots off a potato, however, if I boil them with the skins on and mash them with the skins, I won’t know if there are black spots. Are they OK to eat?
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How Do I Safely Prepare Potatoes Off-Site and Transport to an Event?

Jun 22, 2020
Q: I am catering a dinner for my cousin and need to prepare roasted red skin potatoes and hold those potatoes for 6+ hours. I have nowhere to cook on sight for this event, so I need to prepare and cook off site and transport in my catering warmers. How do I keep the prepared potatoes from oxidizing and turning black?
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