Ask Dr. Potato : Preparation
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Q: Can I use potatoes that are too old and are a little soft?

Q: I love the choice we made several years ago to serve fresh-cut Idaho fries, but I’d like to know how we can make them more consistent?  It seems like we are getting some batches that fry up perfectly and the next batch is dark.

Q: We need to make mashed potatoes for about 120 people for a church meal. We would like to do this ahead of time. What is the best way to reheat our mashed potatoes so that we don't lose the quality of our dish?

Q: Can I poke my baked potatoes the night before and store them at room temperature overnight?

Q: I own a fast food franchise and straight-cut potato chips are our biggest seller. With the price of chips extremely high, I decided to make my own. How do I maximize the volume of chips out of a 10kg bag? Also, is there any natural chemical I can use to store the chips?

Q: I made a mashed potato and sardine mix for something similar to the croquettes on your recipe website. Should I store this mixture at room temperature, in the fridge, or in the freezer?

Q: I saw somewhere that said to use citric acid or vinegar in the water so your French fries won’t turn brown.  Which one is better to use and how much do you put into the water?

Q: I have been using a 90 count russet burbank for my fries. They have not held their crispiness long enough for me to deliver a crispy fry at the table.  I spoke with my purveyor and they recommended I try a 60 count Idaho russet burbank.  I was surprised I had to buy such a large potato to accomplish this. I was thinking of cutting them in half before putting them through our cutter.  Can you confirm that a bigger potato will produce a crispier fry (with proper blanching at 325°F and re-frying at 350°F)?

Q: I will be feeding 150 people a baked potato bar.  I live 3 hours from the event.  Can I pre-cook the potatoes, store them in a cooler (was thinking about using a heating pad to keep it hot) And transport them to the feeding location? Also… How long will baked potatoes last – when the heat is retained? Should I wrap them in foil individually – before or after cooking? Or, should I find a location closer to the event that can cook 150 potatoes for me?

Q: Why are my potatoes a grey color? After I peel the potato, little grey lines appear throughout the flesh. Are they still good to use?