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, users 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.