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Tater Talk August 2019


Breakfast Tacos 

Looking for a delicious way to start your day before you head out for some summer fun? Make these mouthwatering Breakfast Tacos that will fill you up and fuel your body. Hearty and simple, these tacos are made with eggs, sausage, onions, Monterey Jack cheese, Idaho® russet potatoes, corn tortillas, and avocado. Giving you something to taco-bout, this dish is both nutritious and tasty, a veritable fiesta of flavors! Top them with your favorite salsa or hot sauce for a spicy kick! 

For more Idaho® potato taco recipes visit the IPC Website.


Featured Idaho® Potato Farmer: Mary Hasenoehrl 

This month’s featured farmer is fourth generation potato farmer, Mary Hasenoehrl from Lewistown, Idaho. Mary is the first female grower to be appointed by the Governor to serve on the Idaho Potato Commission. An industry leader and a sustainable farming advocate for many years, Mary is proud to raise a healthy food that feeds the world. “There is no better satisfaction than walking into a field, digging up a potato plant and seeing the high quality potatoes the plant has produced.” Mary’s favorite way to eat a Russet Burbank potato is baked with a little butter and salt, but a close second is skin-on French fries.

Idaho Potato Commission's National Potato Day Video Challenge

Calling all spud lovers! The Idaho Potato Commission will be launching a Video Challenge on National Potato Day, August 19, via its Facebook and Instagram pages. Home chefs are invited to put their spin on one of the three popular side dishes including IPC’s Best Traditional Potato Salad, Au Gratin Potatoes, and Traditional Mashed Potatoes. Contestants will submit a 90-second (or less) video showing how to prepare one of the three mouth-watering dishes. One first prize winner will receive $1,000, second place will be awarded $500 and third place $250; all three will receive a 15 lb. box of fresh Idaho® potatoes. Creative and tater-tastic entries are highly encouraged! Don’t forget to visit the IPC’s Facebook page on August 19 for more details! 


Cheese Stuffed Potato Balls 

Ooey, gooey, and tasty! These irresistible Cheese Stuffed Potato Balls from food blogger Love Keil, are made with bacon, sharp cheddar cheese, Idaho® potatoes, spinach, eggs, garlic powder, salt, and panko bread crumbs. We guarantee these rounds of cheesy potato goodness will disappear as quickly as you plate them. Dip or dunk them in mustard or barbecue sauce for a flavor experience that is out of this world! 

To learn how to make more Idaho® potato dishes visit the IPC YouTube page. 


Ask Dr. Potato

Q: Why do my potatoes turn pink after peeling?

A: There are a number of reasons, but the most common one is actually a chemical reaction. When the potato’s enzymes are exposed to oxygen, the potato automatically discolors. The potatoes are perfectly fine to eat. Sometimes the discoloration is more pronounced when the potatoes are grated or come in contact with iron.  

Here are a few tips to reduce discoloration. Use sharp knives or potato peelers, as dull blades can bruise the potatoes. Immediately submerge cut potatoes in chilled water that it is a tad acidic -- concentrated lemon juice and white wine vinegar work well. And, try to prepare the potatoes as quickly as possible after cutting. 


Idaho Potato Commission

Copyright © 2019 Idaho Potato Commission 
All rights reserved.

Idaho Potato Commission
661 South Rivershore Lane
Suite 230
Eagle, ID 83616
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