Ask Dr. Potato

Q: I purchased Idaho® potatoes and they looked good but it turns out they were rotten on the inside, why did this happen?

Q: How do I know I'm buying Idaho® potatoes?

Q: What is the difference between Idaho® potatoes and russets?

Q: Is ice water more effective than room temperature water for leaching out starch for making fries? Also, do you know what method creates a light and crispy exterior verses one which is hard and leathery? Is it the potato or the process?

Q: I use Trio mashed potatoes without milk, the kids at camp are asking if these are gluten free?

Q: I just made a batch of potato latkes and fried them up until crispy brown. They tasted excellent, but we stored them in the refrigerator, wrapped up and continued to eat them for a few days. After the third day, the center on some of the potato pancakes turned black. Can you tell me why or what to do to prevent it? I added lemon to the shredded potatoes while I shredded them to prevent discoloration. I used 12 large Idaho® potatoes, 10 eggs, a half cup of Matzo Meal, a half cup of high gluten flour, a tablespoon of baking powder, salt, pepper and two grated Spanish onions; I fried them in a blended oil. Could the high gluten flour have something to do with it?

Q: I see lots of ads in foodservice magazines for processed potatoes; do they all come from Idaho?

Q: What is the perfect baked potato to pair with a steak?

Q: Are there some tips on how I cannot screw up the relationship I have with homemade Idaho® French fries? What exactly are the pitfalls I need to avoid to please guests with the best fresh cut French fries?

Q: What is the correct oven temperature and time to cook a baked potato? I especially would like to know the cooking temperature for russets.