I saw something on the Pocatello, Idaho news about fresh potatoes being excluded from the WIC programs for purchasing fruit or vegetables. The quote that disturbed me was that someone who owned a health store there was quoted as saying that a large potato contains a cup of sugar. Is that possible?
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Do you have a recommendation as to what variety of Idaho® potato I should use for making fresh cut French fries?
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I heard that Idaho® potatoes have more potassium than a banana. Can that possibly be true?
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Should I mash or smash Idaho® potatoes for Thanksgiving?
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Is it OK to bake my Idaho® potatoes in foil?
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How can I experiment with global flavors for potatoes?
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Any ideas on how to knock people over with a fabulous brunch?
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As a child, I would often sneak raw cut up Idaho potatoes from my mom's stew fixin’s. I have never heard anyone else say they like them! Is it safe to eat raw potatoes?
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I don’t want to shop tonight, any suggestions for a dinner meal or side dish?
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Because of the cost of running a business and making a profit I just terminated a program I had for a mystery shopper to visit my restaurants and give me advise on how to improve the guest/customer experience. One of the things I am concerned about is how to keep my food standards high without using this service as a check and balance. The potato question has to do with how fast a customer gets their order of fries and whether or not they are delivered hot. Any suggestions?
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