Ask Dr. Potato

Q: I saw your post with someone asking what is the best method for keeping baked potatoes warm all day and you answered that a bread warming drawer would be best. What temperature should the drawer be at? Also, if I do not sell enough at the end of the day could I put them in the refrigerator and reuse the potatoes again the next day?

Q: My potato has large lumps in it and after baking and mashing it the lumps are not going away. What is this?

Q: I own two fast casual burger restaurants in middle Tennessee. We only serve Idaho grown potatoes. 50% of our orders are to go orders/take-out orders. While I understand that using styrofoam boxes is a huge no-no for bagging french fries, it is not clear what is recommended for proper bagging of hot french fries. I recognized that french fries need to be ventilated when bagged. What recommendations do you have for me for properly bagging french fries? What can you teach me when bagging french fries?

Q: Why do I need to use corn starch and vinegar while making restaurant potato fries?

Q: Is Black Dot Fungus on potatoes okay to eat once cooked?

Q: If I am cooking a potato in an electric roaster, after I was them should I still pierce them with a fork?

Q: Should I soak my red and yellow potatoes in water like I do for Russets?

Q: Hi! What is the size range in ounces on Yukon Gold B potatoes?

Q: Would it be okay to wash and thoroughly dry the potatoes then store them for long periods of time then rewash them again before use?

Q: You say to store potatoes in a dark spot inside a cupboard in your kitchen. I did that, and my granddaughter did it, and both of our potatoes started sprouting and I think she said hers even had worms in it. So I'm hoping putting it in the lower bin of the refrigerator will work.