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Tater Talk February 2018

February 2018

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.  


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.


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.)


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.


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:

  1. 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.
  2. 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.) 
  3. When finished frying/baking, place chips on a metal grid lined pan or on paper towels to drain any excess oil off the chips.
  4. Enjoy!

Find more tips and tricks on the IPC website.


Idaho Potato Commission

Copyright © 2018 Idaho Potato Commission 
All rights reserved.

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

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