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Tater Talk July 2018

July 2018


Rainbow Panzanella Salad with Idaho® Potatoes

Everyone loves a flavorful panzanella salad in the summertime! Traditionally, it’s made with tomatoes and toasted bread soaked in olive oil and vinegar. However, our Rainbow Panzanella Salad with Idaho® Potatoes adds a healthy and zesty twist to the classic recipe. This dish is made with heirloom tomatoes, Italian bread, beets and Idaho® potatoes, and is dressed with olive oil, balsamic vinegar, dijon mustard and fresh thyme leaves. It’s a great dish to serve at your next summer BBQ!


The NEW Big Idaho® Potato Truck has hit the Road!

The new giant spud is on the road for its first trek around the country! Weighing in at 4 tons, the fiberglass potato is just as impressive as the original, but with a few minor differences. While the potato is 28 feet long and 11.5 feet high (just like its predecessor), it’s a bit trimmer in the middle (10 feet wide), and 2 tons lighter! If the new potato was real it would take 7,000 years to grow and would make close to 1 million French fries! To find out when the new Big Idaho® Potato Truck is heading to a town near you, visit the Truck’s website.  
Oh, and if you are wondering where the original touring tater is, find out here.

World Food Championships Summer Spud Online Recipe Contest

The Idaho Potato Commission is thrilled to partner with World Food Championships (WFC) to help chefs from across the world qualify for this year's 2018 WFC event taking place November 7-11 in Orange Beach, Alabama. The Idaho® Potato Summer Spud Online Recipe Contest is currently open and will close on July 23, 2018. Do you have a great spud-infused recipe? Submit your recipe here for your chance to qualify for the 2018 WFC, receive a waived registration fee and a $500 travel stipend.






Lisa Lin’s Baked Idaho® Potato French Fries

Did you know the nutritional value of French fries is largely based on how the potatoes are cooked? Healthy Nibbles & Bits food blogger, Lisa Lin’s, Baked Idaho® Potato French Fries are a delicious and healthy option to the French fries at your local drive thru, fast-food restaurant. This recipe calls for hand cut Idaho® potatoes, seasoned with garlic, chili powder and chives, then baked to perfection for a savory and fresh side dish you won’t feel guilty about eating.     
To learn how to make more Idaho® potato recipes visit the IPC YouTube page.


Ask Dr. Potato

Q: I love to make homemade, hand cut French fries. If I cut more potatoes than I need, how long can I keep the excess cut potatoes in the refrigerator?   
A: Once peeled, did you place the potatoes in a bowl of water and add concentrated lemon juice or white wine vinegar? These ingredients acidify the water and stop the potatoes from turning gray when exposed to air. If yes, then the potatoes will be good for a day or two.
To find more Idaho® potato tips and tricks visit 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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