Ask Dr. Potato

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)?

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?

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?

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?

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

Q: I was cleaning out my pantry the other day and noticed that I have several packets and containers of dry potatoes for recipes like mashed potatoes and hash browns and scalloped potatoes. Any suggestions on using these as a base for a more interesting recipe?

Q: I always buy potato bread or potato rolls for special occasions, but I sometimes have some leftover. What can I make with the leftovers?

Q: BAKE AND TAKE, any suggestions for takeout baked Idaho Potatoes?

Q: I have vegan friends coming over dinner, so what vegan recipes can I make with potatoes?

Q: What are your thoughts on using Idaho potatoes not just for breakfast, but for brunch, lunch or dinner?