Ask Dr. Potato

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?

Q: I saw your earlier post and it got me thinking about my family recipe for Funeral Potatoes. Of course, I want to continue with the tradition, but wanted to also know what my options might be to personalize it for future generations or build upon a potato based casserole theme for any occasion. Do you have any suggestions?

Q: I’m opening up a new restaurant near several office buildings, so I know catering is going to be a big part of my business. I want to serve a lot of different potatoes items, but I need to know how to fix them. Any visuals or tips?