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Lemon Rosemary Melting Idaho® Potatoes
May is Celiac Awareness Month, and there are many delicious ways to incorporate naturally gluten-free Idaho® potatoes into your meals. Cook up these scrumptious gluten-free Lemon Rosemary Melting Idaho® Potatoes that are the perfect side dish to your favorite grilled meats. These tangy taters are made with Yukon Gold Idaho® potatoes, butter, lemon juice, chicken broth, rosemary, garlic, salt and pepper. Roasting the potatoes three times ensures they become crisp on the outside and stay tender on the inside. We won’t be surprised if you make this recipe all summer long!
For more gluten-free Idaho® potato recipes visit the Idaho® Potato website.
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Featured Farmer: Eric Jemmett
This month’s featured farmer is third generation Idaho® potato farmer Eric Jemmett from Parma, Idaho. Eric and his wife Melisha have seven children - Carter, Wyatt, Natalia, Halley, Ethan, Sophia and Ty. Eric is proud to be a farmer because he is able to grow and cultivate a healthy and nutritious food and carry on the legacy of farmers before him. He hopes his children will follow in the family tradition and work on the farm when they’re older. His favorite way to eat an Idaho® potato is baked with all the fixings.
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Four Meals, Four People, 25 Dollars
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Middle Eastern Potato Salad
Craving potato salad but want something a little unconventional? Look no further than this Middle Eastern Potato Salad from food blogger Lisa Lin at Healthy Nibbles and Bits. Made with Idaho® red and Yukon Gold potatoes, olive oil, onions, parsley, lemon juice, and spices like cumin and coriander, this savory and fragrant potato salad is the perfect side for a light lunch. This dish can be plated immediately or chilled in the fridge before serving.
To learn how to make more Idaho® potato dishes visit the Idaho® Potato YouTube page.
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Ask Dr. Potato
Q: What is the best way to prep potatoes for potato salad?
A: Don’t boil whole potatoes -- this can lead to uneven cooking -- the outsides will be mushy and the center underdone. Instead, cut the potatoes into large similar-sized chunks (1 to 1 1/2 square inches) before boiling them. This will allow the potatoes to cook faster and ensure they are cooked evenly. Boil until they are “fork tender.”
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Copyright © 2020 Idaho Potato Commission
All rights reserved.
Idaho Potato Commission
661 South Rivershore Lane
Suite 230
Eagle, ID 83616
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