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Q & A: French Fry FAQ’s

Dec 28, 2009
Q: I would like to start my own business: fresh cut potatoes and gravy, along with maybe hamburgers or hot dogs.  I need to know the best way to get crispy French fries from fresh cut potatoes.  I need to know the procedure, what is the best type of oil to use, and, in your opinion, what is better to use: regular potatoes or organic potatoes?
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Q & A: Steakhouse Side Dishes

Dec 4, 2009
Q: With all the pressures on getting customers to come back more frequently, and maintain or reduce food costs, do you have any suggestions for our steak house?
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Q & A: Who Invented the Giant Baked Potato?

Dec 2, 2009
Q: Who invented the giant baked potato that you see on steak chain menus such as Del Frisco’s, Morton’s, Ruth Chris, Capital Grille, etc?
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Q & A: Carton Prices for Fresh Idaho® Potatoes

Nov 30, 2009
Q: With all the doom and gloom about the economy, I noticed that carton prices on fresh Idaho® Potatoes are down substantially from last year.  What caused this?
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Q & A: Baked Potato Soup

Nov 27, 2009
Q: Who invented baked potato soup?
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Q & A: “Anti-Spudding” Agent and Organic Potatoes

Nov 25, 2009
Q: Are Idaho potatoes that I purchase in the grocery store treated with an anti-spudding agent?  A recent note in Prevention Magazine suggests that consumers pick only organic potatoes for their consumption.  Please advise.
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Mashed Potatoes for a Crowd

Nov 24, 2009
Q: How many fresh Idaho® potatoes do I need to prepare mashed potatoes for a crowd?
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Q&A: Making Money on the Side with Idaho® Potatoes

Nov 20, 2009
Q: I have heard that Steak chains love potatoes as it is a way to offset the cost of the protein.  Is that why some restaurant have a whole section of potato side dishes?
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Q&A: Inexpensive Lunch Entrees using Idaho® Potatoes

Nov 18, 2009
Q: Any suggestions on an inexpensive lunch entrée using Idaho Potatoes?
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Q&A: Potato Salad Safety

Nov 16, 2009
Q: Could you tell me how long it is safe to keep potato salad out of the refrigerator and on a picnic table?  I have been told it is not the mayo or eggs that go bad but something to do with the starch in the potato...is that correct?
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The Idaho Potato Commission

Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.

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