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Corn and Basil Idaho® Potato Chowder with Whitefish
With summer in full swing, make this light and delicious Corn and Basil Idaho® Potato Chowder with Whitefish. It fills you up, but doesn’t weigh you down! Succulent and simple, this chowder skips the heavy cream and has the added health benefit of protein from the fish. Made with yellow onions, olive oil, Idaho® potatoes, fresh corn and your favorite fish, it tastes even more scrumptious than it looks. Serve it at your next summer soirée and bask in the compliments!
For more Idaho® potato seafood recipes visit the IPC Website.
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Featured Idaho® Potato Farmer: Randy Hardy
About one third of all potatoes grown in the United States are grown in Idaho, that’s about 13 billion pounds -- enough potatoes to fill a football stadium, end zone to end zone, one mile high! The famous Idaho® potato wouldn’t be so famous without phenomenal farmers like Randy Hardy. A second generation farmer and lifelong resident of Oakley, Idaho, Randy and his wife of 47 years have raised five children and are the proud grandparents of 27 grandchildren. Randy’s father started farming in the mid 60s and upon his death in the early 70s, Randy purchased the farm from his mother. Randy’s been growing spuds for over 48 years and currently works on the farm with his son Ben and Ben’s family. Randy says he loves being an Idaho® potato farmer because “there is a great deal of satisfaction in growing crops that help feed the world, and nothing teaches the value and reward of 'hard work' more than growing up and working on a farm.” He loves to nosh on spuds in many forms, but his favorite Idaho® potato dish is loaded, skin-on, mashed potatoes.
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The Big Idaho® Potato Truck is Heading to Torrington, Connecticut
The 2019 Big Idaho® Potato Truck Tour is in full swing and making its way to Connecticut for a delicious stop at Zach and Lou’s Barbecue in Torrington. This restaurant serves up classic dishes like pulled pork, brisket, smoked sausage, potato salad, and a BBQ Sundae that includes layered meats with coleslaw and barbecue beans. Get your fill of mouthwatering chow and don’t miss your chance to catch the biggest tater on wheels.
The Truck will be at the restaurant from
12-7 PM on Wednesday, July 24th. It's sure to be a spud-tastic time, so swing by this smoked meat heaven and meet the all-girl tater team! To find out where the Truck will be next, check out the tour schedule.
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Fingerling Idaho® Potato Frittata with Sun-Dried Tomato Pesto
Trying to come up with new breakfast ideas for the kiddos this summer? Look no further than this healthy Fingerling Idaho® Potato Frittata with Sun-Dried Tomato Pesto from food blogger Lisa Lin. This phenomenal egg dish is packed with veggies like onions, red bell peppers, fingerling Idaho® potatoes, zucchini, and peas, and topped with a yummy sun-dried tomato pesto made with roasted red peppers, basil leaves, parmesan, garlic, and olive oil. The whole family will love this frittata and it’ll keep them full until lunchtime!
To learn how to make more Idaho potato breakfast dishes visit the IPC YouTube page.
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Ask Dr. Potato
Q: How do I keep potatoes from sprouting and going soft?
A: Potatoes will naturally sprout around 120-150 days after being harvested. To keep spuds fresh for as long as possible, creating an optimal storage environment is key.
- Look for a cool, well ventilated, dark and somewhat humid place. The ideal temperature range is 42-55°F.
- Don’t store potatoes in a plastic bowl with a lid or in a produce bag without holes. In storage, the potatoes will continue to breath and any trapped moisture will make the potatoes age quicker.
- Don’t leave potatoes on the kitchen countertop; they will turn green from the light.
- Storing potatoes in the refrigerator will convert the potato starch to sugar causing the potatoes to fry up dark (for hash browns, home fries or French fries) or taste sweet (baked or mashed).
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Copyright © 2019 Idaho Potato Commission
All rights reserved.
Idaho Potato Commission
661 South Rivershore Lane
Suite 230
Eagle, ID 83616
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