Ask Dr. Potato

Q: The 50 count cartons of Russet Burbank potatoes are that were delivered to my restaurant today look like a little tired as they are shriveled up but the 80 count Russet Norkotahs look fresh and some are actually still wet. Exactly how old are my potatoes that I ordered from the food service distributor this week? They are supposed to be new crop. Some look tired. How can I find out?

Q: What would be the fry strategy when the potatoes are new and, I would think, loaded with sugar. The older potatoes cook beautifully, and the new ones are dark and limp.

Q: I bought a bag of yellow No. 2 potatoes a few days ago on some of them it looks like the outside of the potato skin sort of peeled or flaky (like our skin when we peel after sun burn). The skin underneath looks fine, but I’m wondering if they are ok to eat.

Q: Is there any health risk from storing potatoes in water in the refrigerator for longer than 24 hours?

Q: I know some of the reasons why Idaho russet potatoes make the best fresh-cut French fries (solids to water ratio, sugars, starches, etc.) but it would be especially helpful if you could compare Idaho russets to Kennebec and other potatoes people might use or consider for fries. The "nerdier" the better.

Q: I cut potatoes into French fry slices and left them in the refrigerator for a few days. They are partly black in color, are they safe to eat?

Q: How many days in advance can you safely wash, then wrap potatoes in aluminum foil for an upcoming event?

Q: In my extended circle of family and friends I am usually the one who volunteers to make potato salad for all the summertime events. Having just finished up with Memorial Day weekend, I found that the regulars at these get-togethers really love my Mom’s Southern Style Potato Salad. However, the younger generations in particular just look at this as “same old, same old” and often skip it. What can I do to jazz up the usual ingredients of Idaho Russet potatoes, salad dressing or mayonnaise, celery, onion, pickles, mustard, sliced hard boiled eggs with a little paprika sprinkled on top? I’m going to make potato salad again for the Fourth of July and then there’s Labor Day weekend. Signed, I’m bored.

Q: I want to make a 10 lb scallop potato casserole ahead of time by cutting potatoes the day before and then assembling and baking the casserole the next day. Is this possible?

Q: I'm heating a ham in the oven at 250°F. How long will it take to cook baked potatoes at the same time?