Ask Dr. Potato : Russet Burbank
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Q: I’ve noticed that some chefs call for the same size potato for multiple uses, kind of an all-purpose size. They typically call for an Idaho® Russet. As a culinary student I find this confusing… it seems like it would cost more to buy a big potato when you are just going to cut it up.

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 am a cook of more than 45 years and my mom for more than 80 years and she is still a great cook. Within the past few months the potatoes are tasteless, lumpy and mealy. Have genetics caused this problem? After so many disappointments, we have decided that we might as well buy boxed potatoes. Although, I sure will miss my baked potato. What Happened???

Q: What makes a good potato for a Poutine? Can the original recipe be modified with different ingredients?

Q: What’s a good way to offer a baked potato side that is healthy rather than only loaded?

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

Q: I’m hoping you can help me out with your potato knowledge. We are a fresh soup producer and buy our potatoes (Burbank and Norkotah varieties) peeled, ¾” diced and rinsed in an anti-browning agent.  At times we experience “hard” potato complaints from our customers.  Through internal testing we see a small percentage of potatoes that have a waxy texture on the outside but are cooked through on the inside. Is it one variety over the other, could the sodium metabisulphite solution cause this or is it age of the crop?

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: Why are mashed potatoes lumpy and sticky at times and not at others?