Ask Dr. Potato

Q: Is it ok to cook and eat slightly soft potatoes?  

Q:  I am making 30 lbs. of potato salad for a graduation party. Can I cook the potatoes and eggs three days in advance and not mix other ingredients until the 3rd day, would that be Okay?

Q: I had bought some russet potatoes and they were pink or purple inside. Why is this? Is it safe to eat?

Q: Should I put oil on the skins of baked potatoes before baking?

Q: It is true that potatoes can grow up to 5 and 9 pounds? My local restaurateur cite potatoes as large as 13 pounds.

Q: We boiled potatoes last night and they were left out at room temperature all night are they safe to eat?

Q: I’ve got all the equipment and started exploring doing fresh French fries. I have a couple of questions that were not covered in the Fresh French Fry kitchen wall poster that you sent earlier. My questions are: What is the maximum time that the cut fries can be held in soaking water? Holding the cut fries in a plastic bucket of water, this process is entirely at room temperature, correct? Once the fries are blanched, held in water and then finally go into the refrigerator, generally how long can they be held before frying and not get soggy?

Q: How long would it take to bake an Idaho potato at 250 degrees? Thank you!

Q: Do people prefer 1/4 or 3/8 French fries more? How do I adapt to Burbank russet potatoes that are old and at end of the season? Do adjust the same way to both? Does it matter what temperature you blanch at between 250-300? Depends on preference fry cut? Thanks

Q: Dr. Potato - With hash browns Is there a way to get the same consistency with fresh potatoes as with frozen hash browns? In a restaurant hash browns are brown and crispy on the outside and inside you can still see the separate, individual strands. The same thing happens with frozen packaged hash browns from the store. The interior strands can still be seen and are relatively dry. If I cook fresh hash browns at home the interior strands are very moist. I rinse the potatoes after they have been shredded until the water is clear. I squeeze all of the water out of them before I cook them. But I still get a very moist amalgamation of potatoes on the interior of the hash browns rather than individual strands. How can I get hash browns at home that are identical to restaurant or store bought frozen? Thanks!