Are you seeing fast food and casual dining guests order more potatoes because they are a comfort food, or a comforting food, against the stress of the economy?
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I am trying to find out how I can keep my potatoes warm without drying out or over cooking the potato. I plan on using a convection oven and I wonder if it can be used as a warmer to keep the potatoes warm during the slower times of the restaurant?
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Is deep frying dehydrated potato slices recommended? Are there recipes available?
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I made enough scalloped potatoes to feed everyone in my town. Can I freeze them?
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Can I do the first blanch for fresh cut russet fries in the oven?
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I think I need to get with the program and offer some value priced menu items to capture price conscious diners. Any suggestions?
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I have been to several of the same gourmet hamburger and fry chain locations and sometimes the French fries are really dark and unappetizing. How can that happen?
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What happens if you pre-cook (blanch) fresh cut 3/8Inch potatoes 350 degrees, in lieu of the recommended 250 degrees?
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I have a question involving making fresh French fries at county fairs and special events. Can you get by with fresh cutting the fries and deep frying? Or do you have to cut, rinse in cold water, then fry at two different temperatures to get them to taste good, with a crisp on the outside, and a fluffy texture inside?
At events water is scarce and running water with drain is almost impossible. I want to make a good product but am limited with water usage. Some have suggested using frozen fries instead of fresh but I don’t think that would be received well at events. Please advise on best method and give me an idea of the different outcomes if steps are omitted.
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I see you work with several food bloggers on creative ways to fix Idaho potatoes. Any suggestions on their best mashed potato recipes?
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