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?
See Answer
Should I peel the greenish white potatoes before using in crockpot dishes? Or boiling?
See Answer
Will overly sugary potatoes contaminate my fryer oil and cause all future fries to turn out dark until I change out the oil?
See Answer
I will be making boiled potatoes for a St. Patrick's Day party, how long can I keep them in a food warmer cabinet?
See Answer
I made potato soup in the crockpot. Yesterday. Cooked on high for 6 to 7 hours. Potatoes are still crunchy. Is there a way I can make them soft now? Or do I have to throw it away?
See Answer
Are potatoes in water for 5 days still good?
See Answer
If my potatoes are soft what is the best way to cook them?
See Answer
If I wash unpeeled potatoes and leave them on a baking sheet in the cooler and there is a small amount of water on the tray overnight, will that be absorbed by the potato and affect how it bakes?
See Answer
I read an article regarding the use of Aluminum Foil to bake a potato and that it should not be used. Nowhere in that article did it mention an alternative method to wrap the potato for baking. Is there an alternate method for wrapping a potato that doesn't contain the risks mentioned using foil?
See Answer
Seems simple enough but… I want to cook my potatoes along with my roast but in a separate pan the roast will be cooking at 350. How long should I keep them in so they will be done at the same time
See Answer