Questions About Au Gratin,
Baked, Mashed, Potato Salad and French Fries Are Answered On the Idaho
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 foodservice.idahopotato.com,
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 foodservice.idahopotato.com.
