Ask Dr. Potato : Preparation
« Back to all posts

Q: Could you kindly direct me to the portion of the Commission’s website where your “Technical Reports” are listed?

Q:   What’s happening to my favorite fast food French fries?

Q: We are going to partially boil some potatoes and then slice them into wedges to bake them... Since they will be in hot water it still necessary to individually the wash and scrub each potato?

Q: In making potato salad for 100 people how many potatoes will I need? Do you have recipe that feeds that many?

Q: Can you give me some tips to fix the fry problem at my burger joint? I use the same frozen potato supplier, the same vegetable oil, the same dedicated potato fryer and yet I still get complaints. What’s up with that? Every time I work the line the potatoes seem to be just fine. The customer complaints are in order of issues that come up frequently: fries are too soggy, fries are too dark, fries from one batch are both dark and light, and fries are little bitty pieces.

Q: I have been invited to a barbeque and would like to make potato salad for the event. I need a recipe for a salad that does not require refrigeration. Do you know of one? No mayonnaise of course.

Q: What can I use as a dressing for potato salad when my family doesn't like mustard or mayonnaise?

Q: I have done twice baked many times and never had them come out like this… where they are gooey when mixed with milk and butter. Any cure?

Q: I tried storing fresh cut fries overnight in water and salt, and they foamed up and damaged the fries. Sometimes this works but most time there is foam and smell. Then we have to dump the pail of fries and have to re-cut more, which is wasting a lot of potatoes. Any tips would be a big help.

Q: What is the best way to prepare french fries?