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Kale and Idaho® Potato Nuggets
Are you looking for a quick and delicious appetizer to nosh on while you watch the winter games this month? Our Kale and Idaho® Potato Nuggets are the perfect dish! Made with russet Idaho® potatoes, kale, almond milk and a dash of garlic, these little nuggets are packed with nutrients and great flavor. Got leftover mashed potatoes? Use them in this recipe and save even more time!
For more Idaho® potato recipes visit the IPC website.
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White-on-White Idaho® Potato-Cauliflower Soup
Did you know Idaho® potatoes are certified by the American Heart Association® as a heart healthy food? One medium Idaho® potato has only 110 calories and 0 grams of fat, cholesterol, and sodium. Show your heart some love by adding this White-on-White Idaho® Potato-Cauliflower Soup to your weekly dinner menu. We promise, your heart (and stomach!) will thank you.
For more heart healthy recipes like this visit the IPC website.
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Love Potatoes, Love Your Heart - Farm Star Living Giveaway
We are celebrating Potato Lover's Month by partnering with our friends at Farm Star Living for a chance to win a $500 shopping spree and a 3-month supply of Idaho® potatoes. What recipes would you make if you won a large box of Idaho spuds and $500? The contest runs from February 1, 2018 through February 28, 2018, 11:59 pm EST. Enter daily to win. One lucky winner will be chosen!
Head over to Farm Star Living's website to enter for your chance to win!
(Heart-Check Certification does not apply to sweepstakes.)
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Emily Ellyn's Idaho® Potato Salad Deviled Eggs
Chef Emily Ellyn's Idaho® Potato Salad Deviled Eggs add a flavorful twist to a classic dish. This zesty Italian-inspired recipe is made with salami, dijon mustard, olive oil, celery and of course, Idaho® potatoes. Bring this appetizer to your next gathering because it looks as good as it tastes!
To learn how to make more Idaho® potato recipes visit the IPC YouTube page.
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Ask Dr. Potato: I'm having friends over to watch the winter games and I'd love to serve fresh Idaho® potato chips. How do I make them?
A: Start with a russet Idaho® potato. The russet works well because of its high starch and low moisture content. Who wants soggy chips? No one!
Follow these four simple steps for delicious Idaho® potato chips:
- Using a sharp knife, cut the potatoes into thin slices. Immediately rinse and place them in chilled water. When you are ready to bake the slices, dry them using a salad spinner or a towel.
- Once dry, bake them at 450° F on a Silpat or baking sheet lined with parchment paper, or an aluminum tray lightly coated with oil. You can also fry the chips in a stovetop pan with oil hot enough to keep the chips from absorbing too much of it. In a commercial fryer, that temperature is typically 350° F. (If the oil is smoking, it's too hot.)
- When finished frying/baking, place chips on a metal grid lined pan or on paper towels to drain any excess oil off the chips.
- Enjoy!
Find more tips and tricks on the IPC website.
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Copyright © 2018 Idaho Potato Commission
All rights reserved.
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