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Crinkle Cut French Fries

Aug 4, 2011
Q: I own an ice cream shop and would like to add hand cut french fries to our menu.  I have been following the french fry prep tips on the foodservice section of the website, and for the most part, our test batches have been coming out ok, but I still have some questions, such as: I've heard of soaking in a brine solution.  Do you know what the purpose of that is?
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Potato Growing 101

Jul 18, 2011
Q: Potato Growing 101
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Idaho Potato Sushi Style Roll

Jul 11, 2011
Q: A while back I saw a recipe for an Idaho Potato Roll, sushi style.  Do you still have it?
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Fresh Idaho® Potatoes on the Website

Jul 7, 2011
Q: Is there a place on your website where I can find the brands of fresh Idaho potatoes packed in cartons?
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Cooking a Large Number of Potatoes at Once

Jun 30, 2011
Q: I need to bake 60 potatoes and I have two kitchen wall ovens. The larger oven has two racks and the smaller has one rack. I will split them by putting 40 in the bigger oven and 20 in the smaller one. What's the best way to bake them (temperature and for how long)?
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Cold Potato Soup Recipe

Jun 27, 2011
Q: Now that summer has finally arrived, any suggestions for cold potato soups?
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Baked Potato Cookies

Jun 23, 2011
Q: Do you have a recipe for baked potato cookies?
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Selling Jacketed Potatoes as a Street Vendor

Jun 20, 2011
Q: Seriously, I can’t afford to join in the wave of street trucks, that’s a little too much for me to invest in. However, I saw that in London they have street vendors selling Jacketed Potatoes from a table top or cart. Ever seen one of these?
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Potato Dishes Besides French Fries in a Brew Pub

Jun 13, 2011
Q: I own a brew pub and want to incorporate some potato dishes besides fries into my menu. Any suggestions?
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What is a Potato Agglomerate?

Jun 9, 2011
Q: Can you please tell me what a "potato flake, granule or agglomerate" is?
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