Why don’t Idaho Potatoes have the non-GMO seal/certification on the bag?
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Can you add sugar and salt to water if you are brining fries?
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I cure potatoes for 4 days at 93f and I notice that they taste better. Why is this? They also look more golden brown.
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I boiled potatoes for potato salad with the skins on. I found numerous black spots the size of a pin head. Should I have removed/cut them out? There were really a lot; otherwise, the potatoes seemed fine.
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Can I safely freeze an already blanched potato?
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Can I cook raw meat in an already baked potato?
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Every year I have to deep fry last year‘s Idaho potatoes, they come out very very dark and sometimes they’re not even done. How can I remedy this problem?
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I have a question on boiling potatoes for potato salad and why they brown sometimes. After the potatoes boil, do we drain them and then add water with teaspoon of vinegar or lemon juice before we put in Fridge? Or just leave the remainder of potato juice water and just add more water to cover and add the vinegar or juice. Thanks!
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Do sprouts affect flavor?
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How do I properly store potato chips?
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