Ask Dr. Potato

Q: When cooking baked potatoes I usually cook extras (in tin foil) because there are so many things that I can do with them.  After they’ve cooled I usually put them in the fridge but then have to take them out to warm up for using.  However, my husband said it would be ok to leave them on the counter until ready to use.  I wanted to find out what is the proper way to store already cooked potatoes. A. I’m sorry to say that your husband loses this argument.  Think about potatoes wrapped in foil just like you would when canning vegetables.  Would you cook the vegetables and put them in a glass jar, seal it up and then leave it at room temperature?

Q: I can save nearly ten dollars a case by switching to “line flow” French fries, it sounds like a good idea, what do you think?

Q: How long does potato salad last in the refrigerator?

Q: I have some customers who are insisting that I serve something called a “fry sauce” with my french fries, what exactly are they talking about?

Q: What is the best way to boil potatoes when making potato salad?

Q: Is it hard to make potato gnocchi?

Q: Do you have any suggestions to wake up my breakfast sales?

Q: What’s your favorite way to describe an Idaho® potato on the menu or when we have our servers explain a giant baked Idaho® potato to our guests?

Q: Is it my imagination, or are Tater Tots® making a comeback as a food item that’s not just for breakfast anymore?

Q: Do you know of a dish using Idaho® potatoes that is really indulgent?