1. How do I know I'm buying Idaho potatoes?
   To be sure you're getting genuine, top-quality Idaho Potatoes, look for the Grown In Idaho seal, which features a silhouette of the state of Idaho, and for the registered certification mark, Idaho Potatoes.

   Genuine Idaho potatoes have a rounded, somewhat elongated shape, few and shallow eyes, net-textured skin and a deep brown color. Look for clean, smooth, firm-textured potatoes that have no cuts, bruises or discoloration.

   Don't buy potatoes that are soft or have excessive cuts, cracks, bruises or discoloration and decay. If your potatoes have any green spots, pare them off before cooking because they could taste bitter.
   

2. I purchased two boxes if Idaho potatoes and both bags were stale is there anything you can do about this problem.
   You’ll have the best success by going back to the grocery store where the potatoes were purchased and complaining to them about the product as it is likely that it was not rotated and you received old potatoes.  You can also contact the company on the label directly.  The link to our fresh and processed shippers can be found under Quick Bytes at the home page of idahopotato.com Unfortunately we don’t pack or ship potatoes out of this office location.
   
3. What is a Burbank potato?
   The Russet Burbank variety is the most prevalent type that comes from Idaho.  It is known for its high solids (starch) and low moisture which yields a dry fluffy baked potato and crisp French fries. It was named after Luther Burbank, a famous scientist. 
   
4. Where does the word spud originate?  Why is a potato called a spud?
   There are a couple of theories, but no one correct answer.  One is that it refers to a spudder which is a shovel like utensil used to dig up the potatoes.  Another is that it refers to the wooden barrel the sorters would put small potatoes into when sorting for larger ones.  Some Potatoes Under Developed is the abbreviation.
   
5. What size potatoes should I buy?
   Small Idaho Potatoes are best for use in salads, while medium-sized Idaho Potatoes are quite versatile and can be used baked, mashed or fried. Large ones are ideal for French fries or the meal-in-itself baked potato.
   
6. Are there two grades of Idaho potatoes, or two varieties?
   There are two grades of potatoes typically sold in food service, a #1 potato from Idaho comes packed in cartons and has less defects, a nice oval shape with few eyes. The #2 is commonly used in situations where the overall appearance is not as important such as freshly made French fries, mashed potatoes or hash browns. The #2 is packed in burlap bags, plastic or paper bags or can also be sourced in a one-piece box.

   There are several varieties of Idaho potatoes, mostly russets are sold out of state. The largest and best known variety from Idaho is the Russet Burbank, named after scientist Luther Burbank. It has high solids and bakes up dry and fluffy. Another popular variety is the Russet Norkotah, which also works well as an all purpose potato but has a slightly moisture taste.
   

1. After baking potatoes how many hours can you leave them out at room temperature before you eat them? Is overnight okay at room temperature?
   Do not, repeat, do not leave baked potatoes out at room temperature overnight and consume them the next day.  This is a food safety issue.  The baked potato has a neutral PH factor and can grow microorganisms quite easily.  This is especially important if you have wrapped the potatoes in foil (sort of like canning fruits and vegetables and not sealing the jar lid).  Potatoes are inexpensive, so toss them or even better, refrigerate and microwave the next day.  One of my favorite ways to use up leftover baked potatoes is to make twice stuffed potatoes.  Cut the baked potato in half, hollow out the insides and combine the mashed mixture with sour cream, chives, grated cheese and any other favorite herbs.  Then add back in to the skin, refrigerate and bake off later. Yummy!
   
2. Do different methods of cooking potatoes produce a different taste?
   Yes, for example some people make their mashed potatoes from baked potatoes hollowing out the cooked insides and they get a very dry almost roasted flavor.  Boiling steams the potato and some of the nutrients are lost, especially if boiled whole.  We suggest cutting into large chunks then boil.  Microwaving keeps a lot of the moisture in the potato which can yield less potato flavor.
   
3. How do restaurants keep baked potatoes hot and yet fairly crispy over a period of several hours?
   Ideally the restaurant bakes them without foil as this steams the potato.  Also, the convection oven provides a nice even temperature and this dry heat is ideal for a crispy skin.  To hold the potatoes they typically use warming oven units such as used for keeping bread warm and batch cook the potatoes rather than fix them once in the afternoon and try to hold during the dinner serving period.
   
4. How long would I blanch potatoes for french fries to freeze?
   You'll have to do your own experimenting to come up with the proper time and temps depending on the size cut for the potato.  Typically you'll need to blanch for about 5 minutes at 350 degrees F or so.  The internal temp of the center section of the fry has to reach 160 degrees F to slow the enzyme reaction that turns a raw potato black when frozen.  If the strips are gray, they are not blanched enough. Our How To section for fresh cut fries has some recommendations.  Click on the link:
   
5. How many minutes does it take to boil one potato?
   The answer varies by size of potato.  We recommend that to speed up the process you peel the potato and then cut it into large chunks which will then only take five to seven minutes rather than up to twenty.
   
6. How many potatoes would I need to make potato salad for about 90 people?
   Depends on the portion size you plan to serve and the size potatoes you can purchase along with what other side items if any are being served.  A traditional recipe from our web site for 6-8 people follows at the link below.  Use this list of ingredients times 10 for proper quantities and ratios. I would estimate 20-25 pounds maximum.
7. I boiled potatoes to take to a dinner.  Once there I reheated them and peeled them and added butter and milk.  They were like glue no matter what we did to help them.  What did I do wrong?
   Traditional boiling methods are generally not effective with Idaho® Potatoes. A better method is to pre-cook potato chunks in 140°F water for 20 minutes, then bring to a full boil and continue until done. This process, called retrogradation prevents separation or breakdown of the potatoes.
   
8. I want to peel my potatoes two days before I am going to cook them.  Is that too much time to store them in water in the fridge?
   That’s about the maximum time as they will oxidize and turn gray. To prevent this from occurring as much I’d suggest adding a tablespoon of lemon juice or white vinegar to the water solution and store without much air space above the liquid. You might try cooking them and holding that way to have better chance of success. Raw potatoes are especially prone to oxidizing and turning dark or gray.
   
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10. Sometimes when I cut up raw potatoes before I cook them I notice pinkish colored veins or spots running through them.  Is it okay to eat potatoes that have this pink color in them or is this a sign of mold in the potato? 
    The pink vein or spots is hard to diagnose without seeing the potatoes.  It can be caused by iron in the soil or oxidation. There are several other potato defects that can cause the potato to have a pinkish tinge. If the potato is still firm ( and not turning soft where the pink appears) it is fine to eat.
    
11. Why are mashed potatoes lumpy and sticky at times and not at others?
    The individual potato cells are susceptible to breaking down based on the amount of starch in the potato. Higher solids (starch) potatoes have larger cell size and tend to not break down as easily when over mixed versus a low solids potato (such as a red or yellow skinned variety) which has smaller potato cells. Among russet varieties the Russet Burbank from Idaho has usually had the highest solids and lowest moisture so turns out dry and fluffy. In Idaho we are required to list the potato variety on the bag or box.
    
12. Will putting a potato in my vegetables absorb an accidental overdose of table salt?
    It can help to add a slice of raw potato to soak up the extra saltiness.
    
13. How do I achieve the best results when mashing Idaho Potatoes?
    Mashed potatoes have been an American favorite for decades. For best results when preparing mashed potatoes, place a quarter of a lemon in the cooking water to prevent potatoes from breaking up, and cook them in their skins to prevent water logging. After cooking, pull the skin from the end of the potato to remove it easily. While mashing, add warm milk to the potatoes gradually to gauge consistency; then add any other favorite condiments.
    
14. Can I make a recipe for mashed potatoes that contains cream cheese a week in advance and then reheat to serve?
    From a food safety standpoint we do not recommend making any recipe with potatoes and dairy a week in advance. Potatoes are a neutral PH and combined with dairy, especially if done warm and not cooled immediately could lead to some problems. The mashed potatoes will also turn dark from oxidation for that long, even if refrigerated. Instead, make the mashed the day before, cool, refrigerate covered then add in the cream cheese (same weights as butter or margarine) the day of your meal.
    
15. Is there anything harmful in eating potatoes raw?
    No harm in eating the potatoes raw, but they may find them a little harder to digest than when cooked. Willard Scott, the famous NBC weatherman, does this all the time even making a point once to chomp down on an Idaho Potato on a harvest segment of the TODAY show a couple of years ago.
    
16. What's the best way to boil Idaho Potatoes?
    When boiling potatoes, it is best to leave the skin on while cooking--the potato will retain more nutrients and flavor. Skins can be removed as soon as the potato is cool enough to hold. Potatoes should be scrubbed before boiling, rather than soaked. Soaking potatoes in water can sap nutrients and flavor. To enrich the flavor of potatoes boil them in a favorite stock, or for a mild, sweet taste, boil in milk. Potatoes boiled in milk should be peeled thinly when cooled. To prevent potatoes from discoloration after cooking, add a touch of lemon juice to the water.

    Potatoes should be placed in the cooking water before it is heated. An alternate method is to place fresh potatoes in salted, already--boiling water. Steaming is another popular cooking method that has a similar effect to boiling, but the potato tends to retain more nutrients when steamed because it is not immersed in water, though boiled potatoes do retain more vitamin C. Seasonings of various kinds can be added to the water while steaming potatoes to give them a unique flavor.
    

17. What is the best method to pre-cook mash potatoes and reheat later?
    Boil water, add peeled potatoes cut into large chunks, cook and drain. Mash or use a ricer. Add a teaspoon of lemon juice or white vinegar to help keep the potatoes from oxidizing and let them cool then cover tightly and refrigerate. Reheat (microwave, crock pot, oven, stovetop) till slightly warm and then add in the liquids (milk, chicken broth, even a little water to rehydrate can work).
    
18. Should I wrap my Idaho Potatoes in foil when baking?
    For conventional oven baking, the most common folly is to wrap the potato in aluminum foil. Covering the potato holds in moisture, steaming the potato. The result is a less crispy skin and the texture of a boiled potato. The best way to bake a potato is to scrub it, pierce the skin two or three times with a fork, and place the potato directly on the oven rack, at 450°F for 50 to 60 minutes. For a crispier skin, rub the potato skin with a light coating of vegetable oil, olive oil, margarine or butter.

    If potatoes have been baked to doneness and are being held for over 10 minutes, wrap those potatoes in foil for holding. This will enhance the appearance of the skin by reducing shriveling.
    

19. What's the best way to open a baked potato?
    Never use a knife for opening a baked potato; it flattens the surface and alters the normal fluffy texture of a baked Idaho spud. Instead, pierce the potato with a fork, once lengthwise and crosswise. Press the potato at both ends and it will blossom.
    
20. What is the healthiest way of cooking potatoes?
    Probably baked with a squeeze of lemon, some salt and pepper. Topping the baked potato with salsa is also a good solution.
    
21. When is a baked potato done?
    Potatoes are ready when their internal temperature reaches 208 to 211 degrees Fahrenheit. A fork easily pierces a baker when it's done. If the potato is hard, bake a little longer. However, watch out for over-baking, or drying of the underskin will occur.
    
22. When using skewers, how can I prevent the inside of my potato from turning dark?
    If you use metal skewers for baking potatoes, heat the skewers first. This seals the potato and prevents the center of the potato from turning dark.
    
23. How do I achieve the best results when frying Idaho Potatoes?
    When frying, the high solids content of Idaho Potatoes decreases oil absorption, guaranteeing crispier potatoes. In addition, Idaho Potatoes shrink less when fried and retain their shape better than moister potatoes.

    Before frying potatoes, rinse them in cold water to remove starch, which can cause the potatoes to stick together during the frying process. For crispier potatoes, soak the potatoes in salt water for several minutes before cooking. Be sure to always use clean oil, heated to the proper temperature--food dropped in improperly heated oil will absorb the fat and take longer to cook. Oil should be heated slowly. If a good thermometer isn't available, drop a potato strip into the oil and observe. If it sinks and the surrounding oil doesn't react, the oil isn't hot enough. If the oil bubbles around the strip and the potato remains on top, the temperature is ideal.

    Keep checking the cooking oil for acrid odors while cooking; strong odors indicate that the oil is beginning to burn. Be sure to never leave frying potatoes unattended.
    

24. Can I cook Idaho Potatoes in the microwave?
    With the advent of the microwave, cooking potatoes has become much faster and more convenient. Many claim that the microwave actually bakes a more nutritious potato than a conventional oven, because the potato is exposed to nutrient-draining heat for a shorter period of time.

    Potatoes should be scrubbed, dried and pricked with a fork, then wrapped in a paper towel and placed one inch apart on a microwave rack. Cook according to your oven's guidelines, and turn potatoes once during cooking. Don't exceed the cooking time, as potatoes will continue to cook after they're removed from the oven.
    

25. Can a pressure cooker be used to cook Idaho Potatoes?
    What happens when you add an Idaho potato to a pressure cooker? You get the fastest, easiest, healthiest potato dishes in no time. Imagine mashed potatoes in seven minutes or crunchy topped potatoes in four minutes.

    A pressure cooker is the ideal cookware for preparing flavorful and healthful foods in record time with little or no fat. By sealing in foods inside the pressure cooker, steam pressure builds inside the pot and the temperature rises. The high cooking level cooks foods in a short period of time, often cooking meals in less than 15 minutes.

    Because foods are cooked under pressure, up to 50% more vitamins and minerals are retained. Because steam pressure breaks down the fibers in food in a very short time, foods are succulent, with an intense mingling of flavors.

26. How come my new potato peeler is often difficult to use?
    That's because a potato peeler softens up with use. The high starch in the Idaho Potato reacts with the peeling blade, making the blade sharper with each potato peeled. The peeler handle also becomes more flexible with use. Idaho Potatoes have a long, smooth shape, so the peeling action is even. As the peeler handle loosens, it can more cleanly slice the surface of the potato.
    

1. Are potatoes high in carbs and bad for you?
   Potatoes are good for you, just watch what you put on them.  Try salsa or steamed or sautéed vegetables on a baked potato instead of butter and sour cream, watch the portion sizes on those fries. A medium potato has 26 grams of carbs, 3 grams of sugar.  Here is the link to the nutrition information from our web site: Click Here.
   
2. Is there any validity to the notion that the growths that form on potatoes after they have been sitting for quite some time is poisonous, and at the same time is also true that if the potato is green it also has poisonous compounds?
   The sprouts that form after a potato sits for a while are not poisonous, its just the potato trying to replant itself.  If they are small and can be rubbed off by hand then the potato is fine.  If they go into the interior of the potato, they are fibrous and so won’t taste very good so I’d toss the potato and buy fresh ones.  The greening happens in nature when the potato is exposed to the sun and in storage or when on display at the store when exposed to light.  This tastes bitter but is not poisonous, so trim off before baking or boiling and prepare as usual.
   
3. Is there anything harmful in eating potatoes raw? 
   No harm in eating the potatoes raw, but they may find them a little harder to digest than when cooked. Willard Scott, the famous NBC weatherman, does this all the time even making a point once to chomp down on an Idaho Potato on a harvest segment of the TODAY show a couple of years ago.
   
4. What is the healthiest way of cooking potatoes?
   Probably baked with a squeeze of lemon, some salt and pepper. Topping the baked potato with salsa is also a good solution.
   
5. What is the scientific name of an Idaho potato?
   The terminology Idaho potato refers to any potato grown in Idaho.  There are several varieties, the most common traditionally is the Idaho Russet Burbank which is named after the famed scientist Luther Burbank.  Another variety gaining in popularity in grocery stores is the Idaho Russet Norkotah.  Look for the certification mark on the bag or box with the “Grown in Idaho” seal to be sure you are getting genuine Idaho Potatoes when you buy.
   
6. What makes Idaho Potatos so good?
   Idaho grown potatoes have a high solids content, so there's more potato and less water. The high quantity of starch grains cook to a light, fluffy texture and full, firm appearance when properly prepared.
   
7. How do I get the most nutrition out of Idaho Potatoes?
   To preserve the Idaho Potato's abundant nutrients, cook with the skins on whenever possible. And steam, rather than boil potatoes.

   Save the cooking water after steaming potatoes, as some of the potatoes' nutrients will have leaked into it. Use it to make gravies or bread, or to moisten mashed potatoes.
   

1. Can home made mashed potatoes be frozen?
   Once mashed they can be frozen but will typically oxidize or turn gray in a matter of days. To help prevent this, add a small amount (tablespoon) of white vinegar or concentrated lemon juice to the mixture once cooked.
   
2. Can I freeze raw potatoes, to be cooked at a later date? 
   Potatoes should not be frozen from a raw state. They will turn black and the texture will be soft upon thawing. Potato dehydrators (who earlier had invented the instant mashed potato) struggled with any attempts to create a frozen French fry by cutting up the potatoes and attempting to freeze them. Frequently they would just turn to water and mush, similar to trying to freeze a fresh onion whole.  The scientist that solved all this was Ray Dunlap, who worked for the J.R. Simplot company in Idaho.  He discovered that by precooking or blanching the potatoes this stabilized them and made it possible to freeze them to be thawed later without breaking down the cellular structure. This happened in the late forties to early fifties.  One of Simplots biggest customers later on was Mc Donald’s which made their fries fresh.  As they grew, the labor time and the convenience of using a frozen fry outweighed this signature fry and they initially switched over to Simplot product exclusively.  Now frozen fries are the most commonly used form of potatoes for consumer consumption.  Potatoes are inexpensive, so either pre cook them and then freeze or toss when you have too many and they have started to have a skin that wrinkles or sprouts.
   
3. How can I store peeled potatoes without them turning dark?
   Once you have peeled each potato add it to a chilled water solution that has either concentrated lemon juice or white vinegar.  It only takes a tablespoon of the acidic lemon juice or vinegar per half gallon of water and this helps slow down the oxidation.  Also, fill up the container so there is not much air left and seal it before placing back in the refrigerator.
   
4. Should I wash my potatoes before storing?
   Before storing spuds, look them over and use any bruised ones first. Since dampness can cause decay, it is best not to wash spuds before storing.
   
5. Where is the best place to store potatoes?
   Store Idaho Potatoes in a cool, dark and well ventilated place. They will keep about a week at room temperature and for several weeks at 45 to 50 degrees Fahrenheit.

   However, refrigerator temperatures are too low, which converts the potato's starch into sugar, resulting in a sweet taste. The extra sugar also causes potatoes to darken prematurely while frying. (This process can sometimes be reversed by storing the potatoes at room temperature for a week to 10 days.) If potatoes have green patches, cut them off, as they have been exposed too long to direct lighting and will have a faintly bitter taste. The rest of the potato will taste fine.

   Potatoes are still alive when they are picked, so they should be kept in a cool area, away from the light. A cellar is ideal, but any place where they won't be exposed to excessive heat or light will help prevent spoiling.
   

6. Why are my potatoes turning black?
   If the potatoes were stored too cold (below 40 degrees F) then they can turn black. Could also have black bruising from being handled (dropped) when cold.
   
7. Why are my potatoes turning green?
   The greening is exposure to light. This can happen in the fields, or if out on display in the grocery store. This greening tastes bitter so just peel away before cooking.
   
8. If I purchased a 50 lb box of potatoes how long would they stay good if stored in proper conditions?
   If stored at 45-48 degrees F with 95% humidity the potatoes will last quite some time, potentially months. Most people can not make arrangements to store them under those conditions. Store in the dark, in a cool location and you should be able to have them stay fresh for a couple of weeks. The potato is about 80% water, so high humidity really helps retain the moisture. Above 55 degrees the potato will start to shrink and is more susceptible to sprouting.
   

Source: http://www.idahopotato.com/