I prepped my potatoes last night by slicing them, added colored peppers, mushrooms and butter. I then covered them with foil and refrigerated overnight. I’m currently baking them now and they are turning black. Are they safe to eat?
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Do you have any last minute, easy to make game day recipes with Idaho Potatoes as the star?
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How do I keep the potatoes from sprouting and going soft?
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Why do have an “earthy” flavor sometimes after you cook them?
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Can I bake potatoes in a roaster? If so, can you give me directions or direct me to a recipe?
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After boiling potatoes, how can I keep them from turning brown overnight so I can make potato salad the next day?
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We are a frozen food company looking to source frozen bulk organic French fries. We are looking for a list of companies that produce French fries in Idaho and thought you might be able to assist us.
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How long after cooking a foil wrapped potato can it sit in a warmer? For instance, I would like to sell wrap cooked potatoes and would like to know how long after cooking them are they good for in the display style warmer case?
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I am making twice baked potatoes for dinner tomorrow. Can I bake them today and scoop out the meat, add fixings and then finish them off tomorrow?
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In a 10 lb bag of Idaho® russets I found a HUGE potato, bigger than any potato I've ever cooked! I don't want to cut it up, but I have no idea how long to bake it. I measured it...it is more than 6 inches long, with a slightly more than 9-inch circumference. How long and at what temperature should I bake it at? Any special instructions?
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