Non-Renaissance Potato Post
|I had some questions about storing boiled potatoes, so I asked the motherfuckn Internet, y'all, and it arrived me at the amazingly useful FAQ page for the Idaho Potato Commission (celebrating its 70th anniversary). Here, from a category of question labelled "Buying," are some frequently asked questions about Idaho potatoes:|
1. How do I know I'm buying Idaho potatoes?
Now, as curious as I might be about the possibility that two grades of Idaho potatoes exist, I would guess that there is only one question on this list that anyone has ever actually (let alone frequently) asked the Idaho Potato Council, and who can blame them. I'd have some questions, too, if my boxes of potatoes were simultaneously bags. The others read more like "Frequently Imagined Questions For Imaginary Question-Askers Dreamed Up By Potato Lobbyists" (FIQFIQs, for short). Other FIQFIQs on the site include Question number two in the "Nutrients" section ("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?") and question number six in that same section ("What makes Idaho potatoes so good?" No, the answer is not Idaholiciousness; it's "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." [That is actually vaguely informative, minus the fetishizing "full, firm" combo.])
Anyway, though I found the answer to MY question elsewhere (can I refrigerate boiled potatoes? why yes I can!), I'm glad we all now know where to turn with our Idaho potato-related queries.