Can I make potato salad on Wednesday for a Sunday party?
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I have 4 potatoes with skin that have been washed and poked. I would like to know how can I safely keep them until tomorrow?
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I had prepped red potatoes, cubed and oiled with fresh seasonings, for the grill. We got rained out before I could make them. Are they ok on aluminum foil in the fridge, overnight?
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I am cutting the potatoes for French fries and soaking in lemon water to be frozen. Can I use the lemon water to also blanch them?
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How do you keep Pennsylvania Dutch potato salad from getting watery when made the day before?
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I plan to use potatoes instead of bread in a breakfast casserole. I need the potatoes to be absorbent. Which variety of potato would soak up the most liquid?
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From a chain operator point of view, are there any advantages to storing potatoes in a distributor warehouse at a warmer (55F) temperature for better French fry applications? I’ve heard this may or may not be so. If so, what are the advantages. Any disadvantages?
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Should I peel the greenish white potatoes before using in crockpot dishes? Or boiling?
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Will overly sugary potatoes contaminate my fryer oil and cause all future fries to turn out dark until I change out the oil?
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I will be making boiled potatoes for a St. Patrick's Day party, how long can I keep them in a food warmer cabinet?
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