I cooked potatoes at 375 degrees F for an hour and they were still not cooked. Shouldn’t they be done?
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Is it ok to leave boiled or baked potatoes out overnight for potato salad?
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I know your philosophy is to blanch potatoes when doing fresh cut fries and understand the reasons why, but is this practical for a chef operator like myself?
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I’m hoping you can help me out with your potato knowledge. We are a fresh soup producer and buy our potatoes (Burbank and Norkotah varieties) peeled, ¾” diced and rinsed in an anti-browning agent. At times we experience “hard” potato complaints from our customers. Through internal testing we see a small percentage of potatoes that have a waxy texture on the outside but are cooked through on the inside. Is it one variety over the other, could the sodium metabisulphite solution cause this or is it age of the crop?
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I am a cook of more than 45 years, and my mom for more than 80 years, and she is still a great cook. Within the past few months I have noticed the potatoes are tasteless, lumpy and mealy. After so many disappointments, we have decided that we might as well buy boxed potatoes. Although, I sure will miss my baked potato. What happened?
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Can you send me the specifics to help me determine what type of fryer and oil to make the best Fresh French fries?
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Years ago I remember a kitchen poster where I worked that had some key steps in frying up Idaho potatoes. Do you have an electronic version that I can print or share with my co-workers? I am at a non-commercial, sometimes called on-site, location. It was part of a monthly themed promotion on fries including serving a French Fry Bar with different toppings.
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Are the baked potatoes I eat bad for me?
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How long will it take a potato to turn green when exposed to light?
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I have forgotten which episode and cannot find it on his website but Dr. Oz said not to eat leftover baked potatoes and gave the reason(s). Do you have any idea what he was talking about? I usually eat one-half of a baked potato one night and the other half the next night.
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