Questions About Au Gratin, Baked, Mashed, Potato Salad and French Fries Are Answered On the Idaho Potato Commission’s All Things Potatoes Page 

It’s the middle of the dinner rush, and the French fries are coming out of the fryer darker than usual. What’s an operator to do when a potato preparation crisis arises? Head to the Idaho Potato Commission (IPC) All Things Potatoes page. As the potato industry’s best resource for product information (varieties, handling, storage) and usage (preparation tips and recipes), the IPC collected targeted solutions and recommended recipes for five potato menu standards: "All Things Au Gratin Potatoes," "All Things, Baked Potatoes," "All Things Mashed Potatoes," "All Things Potato Salads" and "All Things French Fried Potatoes."
Under each heading, operators can browse Dr. Potato’s posts on best practices, optimal outcomes, and profitability tips. Scrolling down, the IPC provides technique videos and a wide-ranging selection of recipes in each category.  Because all good things should not come to an end, the IPC plans on expanding the available topics to Hash Browns, Potato Skins and beyond.
Put the All Things Potato page to use by visiting, While on the site, check out the IPC’s comprehensive recipe database, refer to a helpful size guide and Idaho potato preparation tips, find answers and solutions to operational and culinary FAQs, or ask Dr. Potato a question. For more information, visit
National Doughnut Day is Friday, June 6, and with the doughnut craze continually evolving and expanding, we thought we would offer some doughnut recipes with unique twists courtesy of chefs across the country. Check back tomorrow for a Missouri-based pastry chef's Italian-inspired doughnut sundae!

The Chinese Green Tea Donut by Pastry Chef Michael Moorhouse at Nest at WP24 in Los Angeles, is his own variation of the yóutiáo, a Chinese donut-like desert, dusted in matcha powder and served alongside yuzu cream dipping sauce.

Chinese Green Tea Donut, Nest at WP24
Pastry Chef Michael Moorhouse

450 g. bread flour
200 ml. boiling water
10 eggs
½ t. powdered baking ammonium (available in Chinese pharmacy)
200 g. sugar
10 g. matcha powder

Sift together flour and ammonium and stir into boiling water. Beat in eggs one by one and mix to obtain a smooth batter. Scoop small balls of dough and fry in peanut oil at 350F until golden brown. Dredge warm fritters in sugar that has been sifted with matcha. Serve immediately.