i keep them from turning brown overnight so i can make potato salad the next day?
what size potato should i buy for my restaurant?
q: what size potato should i buy for my restaurant? i serve baked, homemade mashed and home fries (you know those cut up potatoes cooked on a griddle or flat top with onions and sometimes peppers or mushrooms).
my potatoes turned black, are they okay to eat?
q: i sliced up peeled potatoes and tossed them in oil and butter to cook them in a shallow aluminum tray. then i covered them overnight and many of them turned black. if we bake them, are they okay to eat?
can you 