Ask Dr. Potato

Q: What was used on baked potato skins in the 50's & 60's for a crisp skin? It had a chemical sounding name I think. I have exhausted my searches with no luck. Thanks! It seems like all the flavor has gone out of the French fries at my favorite chains, not like I used to remember them. What happened? Our customers have been asking us to come up with a more healthy way to fix our breakfast potatoes. It is probably the only thing we finish off in the fryer on our menu now. Oven baking just doesn’t have the same crispness.

Q: I read an article in Nation’s Restaurant News by Bret Thorne about fried potatoes with stuff on top being hot, hot, hot and very trendy right now. He had some great examples of “disco fries”, chili-cheese fries, loaded fries and Poutine. My customers might like to try this and right now we have fries just as sides but not as an appetizer or shareable potato. Any examples you would be willing to share?

Q: I can’t believe how quickly winter showed up. Do you have any suggestions for cold nights and Idaho Potatoes?

Q:  I will be serving dinner around 4 Pm. Can I make my mashed potatoes around 10am to serve at 4pm? Could I put them in a crock pot on warm for that long?

Q: Can I peel and cut my potatoes the night before, leave them in cold water, and boil them the next day?

Q: Can I keep mashed potatoes warm in a slow cooker on low? If so for how long? If not, what are my options?

Q: Let's cut to the chase. How do I make the absolute perfect potatoes? 

Q: How many fresh Idaho potatoes do I need to prepare mashed potatoes for a crowd?

Q: Can I prepare mashed potatoes 10 days in advance and freeze, then rewarm them covered, in the oven for my Thanksgiving dinner?

Q: Can you cook mashed potatoes ahead of time and freeze them for Thanksgiving Day?