Ask Dr. Potato : Preparation
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Q: Can you send me the specifics to help me determine what type of fryer and oil to make the best Fresh French fries?

Q: I am making Idaho potato latkes for a lot of people.  The key is to get the moisture out of the grated potatoes.  Usually, I squeeze grated potatoes in a kitchen towel, which works great if there are not too many.  However, it is tiring and it hurts my wrist when there are a lot.  Do you have any suggestions on what else I should try?  Do you think a salad spinner would work?

Q: I am having dinner at my home for approximately 20 people. To save time, I am wondering if I can cut potatoes the night before without them turning brown or losing flavor.

Q: What's wrong with this foil wrapped baked potato picture?

Q: 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?

Q: I see you work with several food bloggers on creative ways to fix Idaho potatoes. Any suggestions on their best mashed potato recipes?

Q: My family is not that keen on cornbread stuffing for the turkey, and I can’t find the recipe that the Idaho Potato Commission, posted once about using potatoes for stuffing. Any thoughts?

Q: I have read on some of your posts to not over mix my mashed potatoes and to use the Russet Burbank variety, as they can withstand some abuse and not turn gluey.  My boyfriend doesn’t like lumpy mashed potatoes. Is there a recipe I can surprise him with for Thanksgiving?

Q: When using skewers, how can I prevent the inside of my potato from turning dark?

Q: I just made a batch of potato latkes and fried them up until crispy brown. They tasted excellent, but we stored them in the refrigerator, wrapped up and continued to eat them for a few days. After the third day, the center on some of the potato pancakes turned black. Can you tell me why or what to do to prevent it? I added lemon to the shredded potatoes while I shredded them to prevent discoloration. I used 12 large Idaho® potatoes, 10 eggs, a half cup of Matzo Meal, a half cup of high gluten flour, a tablespoon of baking powder, salt, pepper and two grated Spanish onions; I fried them in a blended oil. Could the high gluten flour have something to do with it?