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Preparing Baked Potatoes for a Crowd of 450 People

Sep 22, 2010
Q: We are preparing baked potatoes for a crowd of 450 in two days. Is it OK to go ahead and wash and wrap the potatoes now?
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Back to School Basics with Fresh Cut Fries

Sep 20, 2010
Q: With “Back to School” themes everywhere, do you have any suggestions on what more I could learn about fresh cut French fries?
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Become an Expert on Frying Potaotes

Sep 17, 2010
Q: Do you have any resources that you can share on becoming an expert on frying Idaho® potatoes?
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Where Can I go for all of my Potato Questions?

Sep 15, 2010
Q: I have a potato question, have I arrived at the right source?
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Mashed Potatoes Insight

Sep 13, 2010
Q: What’s hot with mashed potatoes right now?
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Proper Baking Time for Potatoes

Sep 10, 2010
Q: What is the proper baking time for a nice dry and fluffy Idaho® Russet potato?
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My French Fries Taste Odd...

Aug 9, 2010
Q: My French fries taste odd, what’s up?
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Potato Inspiration

Aug 6, 2010
Q: I need some potato inspiration, any ideas?
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My Potato Dishes Taste Bland...

Aug 4, 2010
Q: My potato dishes are not getting as many compliments as I had hoped. I’m using good ingredients, what’s wrong?
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Trimming costs with Idaho® Potatoes

Aug 2, 2010
Q: With the economy turning around so slowly, I’ve exhausted my skills at trimming labor costs and substituting expensive cuts of meat for less utilized cuts like hanger steak. I’ve put salads and pastas on the menu with chicken, salmon and shrimp, instead of more exotic choices. Now what?
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