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Cooking Frozen Potatoes

Mar 5, 2013
Q: What’s the best way to cook frozen, par-fried potatoes? Should I defrost them first before refrying?
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Using Citric Acid or Water so my French Fries Won’t Turn Brown

Feb 28, 2013
Q: I saw somewhere that said to use citric acid or vinegar in the water so your French fries won’t turn brown.  Which one is better to use and how much do you put into the water?
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Quickest Way to Wash a Large Number of Potatoes

Feb 26, 2013
Q: I need to wash 30 lbs of potatoes, what is the quickest and easiest way to do it?
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What Causes Blanch Time to Increase When Using Low Solids Potatoes?

Feb 21, 2013
Q: What causes blanch time to go up when making French fries with low solids potatoes? What is the mechanism at work here?
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Using Thawed Hash Browns in a Casserole

Feb 19, 2013
Q: I want to make a casserole dish ahead of time that calls for thawed hash browns. Can I combine all of the ingredients, defrost the hash browns, and return the uncooked hash browns back to the freezer?
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Will a Bigger Potato Produce a Crispier French Fry?

Feb 14, 2013
Q: I have been using a 90 count russet burbank for my fries. They have not held their crispiness long enough for me to deliver a crispy fry at the table.  I spoke with my purveyor and they recommended I try a 60 count Idaho russet burbank.  I was surprised I had to buy such a large potato to accomplish this. I was thinking of cutting them in half before putting them through our cutter.  Can you confirm that a bigger potato will produce a crispier fry (with proper blanching at 325°F and re-frying at 350°F)?
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My Potatoes Turned Gray in the Slow Cooker

Feb 12, 2013
Q: I made a slow cooker meal with chunks of Idaho potatoes that I placed in a tin foil pack in the bottom of the slow cooker. I put a whole fryer chicken on top of the foil pack and cooked the chicken on low for 7 hours. After 7 hours, I opened up the foil to find some very gray potato chunks. What happened? Are they safe to eat?
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French Fry Producer from the 1970’s

Feb 7, 2013
Q: I would like to know how I can find a French fry producer who was in business back in 1970's and 1980's, who supplied French fries to eateries in Idaho. Can you please help me out?
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Baked Potato Bar for 150 People

Feb 5, 2013
Q: I will be feeding 150 people a baked potato bar.  I live 3 hours from the event.  Can I pre-cook the potatoes, store them in a cooler (was thinking about using a heating pad to keep it hot) And transport them to the feeding location? Also… How long will baked potatoes last – when the heat is retained? Should I wrap them in foil individually – before or after cooking? Or, should I find a location closer to the event that can cook 150 potatoes for me?
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Dr. Potato - Traditional Mashed Potatoes

Jan 31, 2013
Q: Do you have a great, simple mashed potato recipe to share?
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