Ask Dr. Potato

Q: I am in charge of preparing many orders of French fries for our local charity. I’ve been told to blanch the fries in advance but that seems to be the only advice I get.  How long do I blanch? Once blanched, I’m sure I drain but what then, Refrigerate, Freeze? I am looking at maybe 15 to 30 servings per weekend event.

Q: We need some help identifying a problem with the potatoes turning grey to black in color after cooking.  These are potatoes that are cubed and cooked in a combi steamer open pan during the cooking process. A few variables: Fresh whole potatoes are stored in a walk-in cooler at approximately 42°F Potatoes are peeled in a commercial potato drum type peeler They are cooked uncovered in standard hotel-type deep metal casserole pan The grey to black coloring always occurs after cooking.  Sometimes the potatoes are prepped the day before cooking and held in a large plastic container with water and ascorbic acid added (lemon juice), but do not discolor prior to cooking.

Q: Can you tell me about the history of French fries in Idaho?

Q: I have been purchasing baking potatoes wrapped in plastic at the grocery store.  The instructions say not to pierce the potatoes, but to cook them in the microwave for eight minutes in the plastic wrap. To save money I would like to do this myself, but what plastic wrap should I use?

Q: Why is it common to salt the exterior of a baked potato?

Q: How long can mashed potatoes be safely refrigerated?

Q: What percentage of foodservice sales are line flow French fries versus premium extra-long or long fancy French fries?  Also, what is the percentage of private label vs. branded frozen fries for foodservice?

Q: I recall from my youth in the 1950’s that the baked potatoes then had a thicker skin, and when well baked the skins had a crunchy consistency. Today’s potatoes have a very thin skin with a rather saggy consistency. I am wondering what causes the difference.

Q: Do you have any twists on the familiar twice baked potatoes for a side dish?

Q: I ate at a restaurant in Boston that made some out of this world potato tots (with lobster).  Now I can’t afford to use lobster in the middle of the country, but I could do something with fish, crab or even some meat like Chorizo.  Rather than re-invent the whole concept do you have any tips on making homemade Tater Tots?