Ask Dr. Potato

Q: Sometimes when I make fries (frozen fries) they come out like they just absorbed a lot of oil, hard on the outside and filled with tons of oil on the inside, it looks and tastes horrible. Do you know why this might happen?

Q: 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 the Slow Cooker Mashed Potato recipe be doubled from 8 servings to 16 servings and still cook ok in the slow cooker?

Q: How long can I store par cooked French fries at room temperature?

Q: We have decided to open a restaurant concept that will serve fresh cut French fries, similar to gourmet burger fast casual but focused on chicken sandwiches. I know we need to keep the chicken breaded breasts in a separate fryer from the potatoes, and want to use Idaho russets. If you were to pretend that I am the student and you are the educator, what do I need to know about Idaho potatoes and fryer oil? Do you have a presentation I could share with my operations team?

Q: Dear Dr. Potato, What’s the difference between poutine and loaded fries?

Q: Dr. Potato what recipes on your website would you say are your top ten favorite chef recipes from 2015?

Q: Dr. Potato what recipes on your website would you say are your top ten favorite blogger recipes from 2015?

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?