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New Ideas for Scalloped Idaho® Potatoes

Feb 14, 2011
Q: Can you give me anything “new” to try with scalloped potatoes?
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Idaho® Potato Collectibles on E-Bay?

Feb 11, 2011
Q: I know this is an odd question, but on E-Bay I often see plastic Idaho® potato pins offered as historical collectible items for as much as $9.99. Same thing with a Spuddy Buddy plush toy often listed with or without a red sweater. Are these really collectibles? How many were produced?
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How Long Can Peeled Idaho® Potatoes Sit in Water?

Feb 9, 2011
Q: I am an editor working on a Better Homes and Gardens cookbook. How long can peeled and cut potatoes sit in water before cooking, before they begin taking on too much water?
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Artichoke and Idaho® Potato Recipes

Feb 7, 2011
Q: I love artichokes almost as much as I love potatoes. Any recipe ideas?
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Dressing Up Idaho® Potato Side Dishes

Feb 4, 2011
Q: I have some great variations on potatoes including one with wild mushrooms, several with cheese mixed in and even one with colorful vegetables blended in to give the mashed a real brightness. How can I dress up my Idaho® potato side dishes when they are served to a guest?
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How Can I Get the Yellow Potato Spikes to Put Into Baked Idaho® Potatoes?

Feb 2, 2011
Q: I would like to have the little yellow potato spikes to put into our Idaho® baked potatoes here at the restaurant, as we are very proud of serving only Idaho® potatoes. How do I go about ordering those for our restaurant?
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Bundled Meals at High-End Restaurants?

Jan 31, 2011
Q: High volume budget steak houses seem to have put together a lot of combo meal deals lately. How can they afford to do this?
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Storing Potatoes

Jan 26, 2011
Q: How to potato growers store their potatoes? Can I duplicate this?
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What's with all the Green on my Potatoes

Jan 24, 2011
Q: I know you have covered this before, but what is with all the green on my potatoes when I get them home from the store?
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Idaho potatoes and “specific gravity”

Jan 21, 2011
Q: Can you explain the term “specific gravity” when it comes to Idaho potatoes? People have told me I need to look for a potato with high solids or specific gravity to make decent fresh fries.
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