A few years ago I ordered as Christmas gifts a wonderful sampler of regional candies from all over America. I can’t remember the company that created the box of candies. It contained things like Idaho Spud, Nut Goodie, Goo... (0 replies, last updated by Tom P November 25, 2008)

-Zaba in California, Owyhee’s Idaho Spuds, and Pearson’s Nut Goodies in Minnesota. (0 replies, last updated by alison257 March 12, 2007)

Stopped in at Young’s on Broadway in Redwood City today and saw that they indeed have Nut Goodies. They also had some other candies that I consider “old time.” Mallow cups, Idaho spud etc. I am just posting... (0 replies, last updated by Jeni Bean April 8, 2006)

tasty. But, its a stretch to really call it a french fry. A great fry comes from an Idaho spud and needs to be fried twice or once from an absolute cold oil start. I want to try this place – heard good things re it. (4 replies, last updated by The Chowhound Team April 4, 2002)

You probably got some leftover from last years crop, there were some bad potatoes still in the market from that awful crop here this early fall. The last month or so you can tell they’re so much fresher, as in freshly... (6 replies, last updated by jaykayen November 30, 2008)

I bought a big bag of oversized Idaho spuds at Costco. Whenever the oven is on, I throw a few in, next to the walls because it’s hotter there. James Beard recommended long baking time, which yields a caramelized layer of... (20 replies, last updated by geminigirl May 31, 2009)

Our favorite, flavorful potato is a five-pound bag of what appear to be generic Eastern Potatoes from a local chain grocer. We find they carry so much more nuance and, well, flavor than starchy, flavorless Idaho's. The only... (12 replies, last updated by MakingSense January 23, 2008)

Yep, they tell you where the spuds they turn into your fries were harvested (mine came from Rigby, Idaho) — maybe the cattle ranchers are embarassed? I was very surprised when the cashier didn’t ask me how I wanted my... (5 replies, last updated by Bob W. January 31, 2005)

with an unrelenting obsession centered around obscure candy bars. My question is, where can I find such regional rarities as the Clark Bar, the Valomilk, the Twin Bing, and the Idaho Spud? Will I have to order them? Or is there a... (43 replies, last updated by spinach November 30, 2007)

Be sure to use all-purpose or boiling potatoes rather than the russet/Idaho mealy baking potatoes. If you use tiny haute cuisine spuds you don’t even have to peel them. (8 replies, last updated by china February 4, 2004)

I am traveling to Hope Idaho this weekend does anybody have any lunch recomendations in hope or sandpoint? I have never been to either place. I am open to any type of cuisine as long as it is good. (4 replies, last updated by munching marmot October 10, 2009)

: baking types (i.e., Idaho/Burbank Russets) not waxy types (i.e., Red Norland). All purpose types (i.e., Yukon Golds) can be OK, but Russets will yield a superior texture. Add butter after ricing the potatoes but before you start... (23 replies, last updated by Mrs. Smith November 16, 2004)

I’ve also had home fries made with different types of potatos, like red skinned or yukon gold, while hash browns seem to be usually made from standard Idaho spuds. (24 replies, last updated by abbefaith April 18, 2007)

for me that all depends on what type of potato i’m using and how long i cook them. but a warm german/french potato salad is delicious when the spuds are slightly mashed. (8 replies, last updated by hermitt4d May 14, 2003)

use something starchy—Idahos, Yukons, most fingerlings let the spuds cook for a bit before you move them around when you do stir them, avoid lifting the pan from the heating element These are just some thoughts on the... (11 replies, last updated by Jim Dixon December 6, 2000)