Ask Dr. Potato

Q: Should I mash or smash Idaho® potatoes for Thanksgiving?

Q: Is it OK to bake my Idaho® potatoes in foil?

Q: How can I experiment with global flavors for potatoes?

Q: Any ideas on how to knock people over with a fabulous brunch?

Q: 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?

Q: I don’t want to shop tonight, any suggestions for a dinner meal or side dish?

Q: 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?

Q: How can I make my Idaho potatoes a signature or special item on the menu?

Q: Do you have a favorite memory of any potato dish that was on the menu at a restaurant that sticks in your mind and why?

Q: My fries (I use frozen shoe string cut potatoes) are too dark. What can I do?