Ask Dr. Potato

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?

Q: Dr. Potato, this is a nice display, but you say there’s something wrong with this picture. What is it?

Q: We are having an event Saturday afternoon and I am making 400 Idaho baked potatoes. Would it be safe to wash and wrap the potatoes in foil on Wednesday evening, then leave them at room temperature until I bake them on Saturday?

Q: I went to lunch early and wanted to compliment Idaho on the great fresh cut fries we had today. They were crisp, hot and not too salty. I tried to take a picture of the fries at the table but everyone’s hands were in the way and then they were gone. Here is my picture into the kitchen area. Can you guess where I was, Dr. Potato?  

Q: I was asked to bring funeral potatoes to a friend’s house after the service, and having grown up in the Northeast, I had no idea what these were. Someone said search “Utah funeral food” or “Idaho potato casserole dishes.” Now that I have found it, what’s the preference… scalloped or hash browns? Fresh or frozen? Is canned soup an essential ingredient? Are the expectations plain and simple and maybe a little bland, or can I spice it up?

Q: I have potatoes that have been prepared for baking, by being washed, poked, a drizzle of olive oil, salt and pepper, and wrapped in foil. But, the steaks got put in the freezer and can't cook them for 24 hours. How can I store the pre-cooked baking potatoes for 24 hours?

Q: I have a customer using No. 2 potatoes for fresh cut fries, by I’m thinking that No. 1 potatoes have a better yield, right? With less nicks, bruising, pointed tips, etc., wouldn't the No. 1 yield less shorts (equals longer fries) that cover more of the plate? This would then mean more portions per case, correct?

Q: When the weather outside is frightful, do you have any favorite Idaho® potato recipe suggestions for being stuck inside?

Q: I prepped my potatoes last night by slicing them, added colored peppers, mushrooms and butter. I then covered them with foil and refrigerated overnight. I’m currently baking them now and they are turning black. Are they safe to eat?