I have a potato question! I cut into a Yukon gold potato and inside was a hollow pocket lined in the potato skin...almost like it was inside out. What could this possibly be?
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Hello Dr. Potato! I'm trying out new recipes and going to attempt Hasselback potatoes using Idaho’s. My question is I'd like to "meal prep" them, so can I freeze Hasselbacks that are blanched or should I cook them completely first?
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The potatoes that I purchased from my grocer do not state anywhere on the packaging what type of potatoes they actually are. Why does Idaho do this – or are these even the Idaho variety?
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I'm born and raised in Eastern Idaho and know how to bake a potato. I've moved to Wisconsin in 2015. The past two times we've baked potatoes at least one of them "blew apart." I baked at them 400°F, the first was a Yukon Gold and the second was an Idaho russet. They were not huge bakers. Our oven is convection but it has never happened before. Please advise.
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I’m a long-time retail produce manager and notice that sometimes new shipments of potatoes in consumer bags and (more noticeably) in bulk cartons have little exterior cracks in the skin. These resemble thumbnail impressions and I don’t know what to say to customers that question what these little indentations are all about. Can you shed some light on the matter?
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I have a customer that would like to sell fresh Idaho® potato chips in their deli departments. They are struggling with this project and wondering if you had any insight on how they should be preparing them?
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How long can home fries stay out in room temperature and still be safe to eat when sealed in a plastic take out container?
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Dr. Potato, if you were stuck on a deserted island with only one choice, would you rather have Idaho® potatoes or sweet potatoes?
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I’m thinking about cutting back on carbohydrates, but still love to eat Idaho® potatoes. How exactly do potatoes fit into the whole, anti-carb diet craze?
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I’ve always heard that potato nutrition is all in the skin. My wife says this is just a myth. Who’s correct?
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