Ask Dr. Potato

Q: Hi, I am trying to make potato chips, the thin crunchy type that are sold in supermarket, but I have a big problem, when fry them until all water is gone and they are crunchy and they become very dark in color. The chips sold in the supermarket are blond in color. No matter what I do, different potatoes, different temperature, soak in water, nothing works. If you could tell me the secret I would really appreciate it. Help me please!

Q: Can Yukon gold potatoes that froze in my refrigerator be used? After they thawed, they are quite mushy. Afraid to use them. Thought about using them for mash potatoes.

Q: How do I identify dry rot in my potatoes?

Q: How do I steam potatoes?

Q: Can I make boxed potatoes and not cook them for a few hours later?

Q: A potato exploded in oven yesterday, so how do I clean hard potato residue?

Q: Is it safe to pressure can whole potatoes?

Q: Why don’t Idaho Potatoes have the non-GMO seal/certification on the bag?

Q: Can you add sugar and salt to water if you are brining fries?

Q: I cure potatoes for 4 days at 93f and I notice that they taste better. Why is this? They also look more golden brown.