Chefs ♥ Idaho® Potatoes

Stephen Lewandowski

Executive Chef
Tribeca Grill, New York City

---

 »

“The Idaho® russet potato is nice and light, with a really good balance of starch. You wouldn’t want to use a fingerling or Yukon potato for pierogi—they don’t have enough starch, so you’d have to add more flour, which would mask the taste of the potato.”