Ask Dr. Potato

Q: How long will the blanched (in oil) fries last in the cooler? What would piece of equipment would you recommend for a spin dry!

Q: Is is safe to "bake" potatoes in a slow cooker? It sounds like a recipe for food poisoning to me.

Q: I recently cut into a russet and it had a long line of pink running across top. Looked like I cut it in half and ran a pink highlighter across the length about 1/4 inch from the side. Is that normal?

Q: I sliced russet potatoes in a food processor then parboiled in milk, cream, salt and pepper Then refrigerated them in an aluminum pan overnight. The next day most of them were greyish color with black outline, I had to dispose of them. I use aluminum pans when making potato salad by parboiling the potatoes and nothing ever happened. Was it the food processor, type of potato, alum pan or all the above. I never want to be in this situation again.

Q:  Many years ago we used a white powder in water to soak our freshly cut fries to prevent discoloration. I believe it was called "stay white" powder, can you help me find where to buy some?

Q: Do you have any suggestions for potato based appetizers for my restaurant and bar?

Q: I want to fix oven fries from fresh Idaho Russets but they always turn out with a blotchy surface, some parts of the potato are golden brown and the rest is pale. Sometimes they never brown at all. Any tips?

Q: Any tips on storing potatoes at home once I have washed them and wrapped in foil?

Q: The potatoes I just bought at the store have these little thumbnail cracks all over them, what's Up?

Q: What consumer attributes should I be looking for in our fresh cut French fries made on premise?