Ask Dr. Potato

Q: Dr. Potato, if you were stuck on a deserted island with only one choice, would you rather have Idaho® potatoes or sweet potatoes?

Q: I’m thinking about cutting back on carbohydrates, but still love to eat Idaho® potatoes. How exactly do potatoes fit into the whole, anti-carb diet craze?

Q: I’ve always heard that potato nutrition is all in the skin. My wife says this is just a myth. Who’s correct?

Q: I grew up watching 'Where in the World is Carmen Sandiego?' Now I’m grown up, and with my enriched knowledge of geography I want to know: Where in the U.S. can I find delicious, fresh Idaho® Potatoes?

Q: I love, love, love Idaho® potatoes. However, I’d also love to lose the love handles and get my weight under control. Is it possible to include Idaho potatoes in a weight-management program?

Q: Dr. Potato, I know that long exposure to light makes the potato skin turn a greenish color. I’ve always just peeled away the green and used the potatoes as normal without any issues. Other people have told me this isn’t safe to do. What does the science say about this?

Q: Some of my stored potatoes are sprouting. My question is, will removing the sprouts from the stored potatoes increase their storage life? No light, stored at 48°F, fairly high humidity in unheated area in the basement.

Q: How do we prevent potatoes that we planted from turning black when frying or cooking  (not when peeling)?

Q: I understand that there are 110 calories in an medium size potato. Can you tell me the calorie content of the SKIN of the baked potato? Thank you!

Q: I am a college student in the final semester of a Marketing and Management program. For my Entrepreneurship class, we have been assigned to create a business plan. I am wondering what, if any, help would be available for a foodservice potato-based business? My idea is a food truck or a small fast food establishment that serves everything potato: Stuffed baked potatoes, fresh fries, hash browns, mashed potatoes, and dishes such as chili-stuffed baked potatoes, BBQ pork stuffed baked potatoes, poutine, Grandpa’s Noodles (chicken noodle soup over mashed) etc. My background is in cooking, I am a disabled veteran of the US Army and have been working in the foodservice industry for 30 years. Thank you for any advice or direction you may have to offer.