Ask Dr. Potato

Q: My oven will be full so I'm wondering if I can bake potatoes in the crock pot? If yes, approximately how many can be done at a time and how much time will it take?

Q: What is the best way to store Idaho potatoes at home?

Q: Does your restaurant have a "State Fair" worthy menu item? Should it?

Q: My potatoes were green all the way to the center and not just the skins, which is common when exposed to sunlight. Are these safe to eat and how do I prevent this from happening in the future? As it happened to all the sizes, even the ones deep in the soil not exposed to the light.

Q: Dr. Potato which uses more oil when frying, fresh cut or frozen fries?

Q: I read your Q and A about washing the potatoes and putting them in the oven the night before a work lunch. Would you poke them the night before or in the morning before turning the oven on? Just worried about getting gray streaks through my potato.

Q: Can I use an electric roasting pan to keep russet potatoes warm after baking?

Q: I want to make potato latkes. I want to prep the potatoes including grinding them up in the food processor ahead of time. I will have to travel with them for two hours and latkes are only good as soon as you fry them. What can I do to keep the potato batter from turning brown?

Q: Can I bake a potato and bacon at the same temperature in the oven for breakfast? I thought I saw a breakfast stuffed potato and egg recipe from Mr. Food a couple of years ago and want to try this over the holidays.

Q: I bought some Yukon gold potatoes this weekend because my mother bought some and mashed them up and she said they tasted earthy. I figured she had purchased a lesser brand or something so I purchased some Yukon gold and made mashed potatoes too. I think they were Sieverson Yukon golds. Anyway when done they looked right but they tasted EARTHY...ish. Why is this happening? They were peeled before I boiled them, so I didn't leave any dirt on them. Do you know why they are tasting earthy?