Use Russet Burbanks.
Burbanks have the best taste and texture and are the best for frying, mashing, baking-whatever your menu calls for. Advertise on your menu that your are serving "Genuine Idaho Burbanks" and check with the Idaho Potato Commission for any promotional help that you might receive.

Store them properly.
Keep your potatoes in a cool, dark place-but not in your refrigerator or freezer. Storage temperature must be no lower than 50 degrees (F) to prevent fries from turning dark.

Store peeled/processed potatoes in vinegar or lemon juice and cover to slow browning. Water will also work but will not slow oxidation as effectively as vinegar or lemon juice. If possible, store peeled potatoes in a sealed plastic bag or container to slow browning even further.

Promote their nutritional value.
Make sure your customers know that potatoes are fat-free and cholesterol-free, high in vitamin C and potassium, and a great source of fiber. Plus they have only 100 calories per 5-ounce potato!

Prevent greening by regulating lights.
Keep potatoes from turning green by avoiding direct lighting on the potatoes-both in the back room and the display floor. Dim overhead lights whenever possible and cover the potatoes with a produce cloth when the store is closed.

Don't overbuy.
It's always better to run low and keep inventories low and on quick turns.

Rotate, rotate, rotate.
Don't forget to rotate. Freshly rotated potatoes mean fresh-looking potatoes and better plate presentation.

A code that reads:
USDA-ID-28-335

Can be translated as:
USDA: United States Department of Agriculture

ID: Idaho

28: Larsen Farms Packing Shed in Hamer, ID

335: Julian Date (335 day of the year = December 1)