I’m sure I’ve seen potatoes from other places in Idaho. I remember some from Washington (state) more than once. I doubt that the origin of the potato really matters a lot, but you never can tell. I’m not a...

of a well-baked Idaho is delicious, but find SP skins inedible (the dogs like them). So I may try the roasted ones in the current Issue of Cooks Illustrated. You scrub or peel medium sweet potatoes of similar diameter, and trim...

All my life I’ve heard of folks who eat potatoes raw, like apples. And while my love for the spudly is second to no one’s, I’m starting to suspect it’s a myth. Is there anyone out there who actually does...

Elmo Thanks as usual for your great review. I trekked to Stanton last night to meet a girlfriend who was fashionably late so I stayed in their bar for a great happy hour (buy 1 get 1 tail) and idaho chips with ranch dressing....

Melanie, yeah, Basque food back home is a sublime, varied thing (even the stubborn, proud Spaniards consider it superior), but the Basque food out west is meat 'n spuds (nothing against meat 'n spuds, mind you!). A close analogy...

cheese, Boursin cheese and a bit of sage. Never Rosemary...too strong. Great on roasted potatoes though. One recipe you might like is to take well baked Idaho potatoes and slice them up break them up in odd sized pieces, leaving...

Good question. Personally, any starch with cheese is good by me. I have seen loaded baked potatoes as entrees, and a potato strata (idaho and sweet potatoes with a cheesy cream sauce) popped up at a local joint recently...

By the way, the Restaurant is “Joes Stone Crab”. It’s not “Joes Tater Tots”. If you want spuds, call J.R. Simplot in Idaho or better, go visit there. Gimme claws, pagne, something key-limey, and...

Use the starchiest potatoes you can find. Large Idaho or Russet potatoes are ideal.

I slice Idaho potatoes and one sweet onion on a mandoline. Put them in a large sauce pan, and add heavy cream to cover with salt, pepper and nutmeg. I bring them to a light boil and pour them into a buttered baking dish and cover...

best candidate in the restaurants I patronize: Pie 'n Burger. I also like luscious, slightly greasy french fries (with some of the skin still on), made from large, somewhat waxy potatoes cooked twice in hot, clean fat. I...

of the oven until tender and browned. Cooking time will vary depending on the starchiness/age of the spuds, but start checking around 30 minutes in. Once the potatoes are cooked remove from oven and place in a bowl. Toss and coat...

sack o' spuds, but the last few times there were too many bad ones; same with yellow onions. Canned staples: anchovies, tomatoes, refried beans, etc. Drinks: Thomas Kemper sodas (root beer, ginger ale, cream soda); various bottled...

spuds (and is there a true Canadian extant who can hear "Bud the Spud" without a tiny tug at the heart strings?), Maine and Idaho bakers, and scrumptious Ontario baby whites. Red, white, boilers, and bakers, and the buttery Yukon...

the facts of life. They warned her about going out and getting half-baked, so she wouldn’t get accidentally mashed, and get a bad name for herself like ‘Hot Potato,’ and end up with a bunch of Tater Tots Yam...