Ask Dr. Potato

Q: What is the best way to prepare hash browns?

Q: What is the best way to prepare baked / twice-baked potatoes?

Q: What is the best way to prepare mashed potatoes?

Q: What is the best way to prepare french fries?

Q: I cooked potatoes at 375 degrees F for an hour and they were still not cooked. Shouldn’t they be done?

Q: Is it ok to leave boiled or baked potatoes out overnight for potato salad?

Q: I know your philosophy is to blanch potatoes when doing fresh cut fries and understand the reasons why, but is this practical for a chef operator like myself?

Q: I’m hoping you can help me out with your potato knowledge. We are a fresh soup producer and buy our potatoes (Burbank and Norkotah varieties) peeled, ¾” diced and rinsed in an anti-browning agent.  At times we experience “hard” potato complaints from our customers.  Through internal testing we see a small percentage of potatoes that have a waxy texture on the outside but are cooked through on the inside. Is it one variety over the other, could the sodium metabisulphite solution cause this or is it age of the crop?

Q: I am a cook of more than 45 years, and my mom for more than 80 years, and she is still a great cook. Within the past few months I have noticed the potatoes are tasteless, lumpy and mealy. After so many disappointments, we have decided that we might as well buy boxed potatoes. Although, I sure will miss my baked potato. What happened?

Q: Can you send me the specifics to help me determine what type of fryer and oil to make the best Fresh French fries?