Tater Talk October 2020: Halloween at Home!

october 2020

Instant Pot Creamy Chicken Noodle Soup

If soup is your jam, Instant Pot Creamy Chicken Noodle Soup is a must-try. With wholesome ingredients like Idaho® red potatoes, shredded chicken, egg noodles and veggies like onions, carrots and celery, this soup is more like a hearty stew, especially as its seasoned with spices like marjoram, thyme, sage and parsley. And, the best part about soups and stews is that they always seem to taste better the second day, so don’t be shy to double the batch! Pro tip: If the soup becomes a little too thick, add a few tablespoons of water or chicken broth to thin it out.

For more potato-rich soup and stew recipes visit the Idaho Potato® website.


Featured Farmer: Robert Tominaga

This month’s featured farmer is third generation Idaho® potato farmer Robert Tominaga from Paul, Idaho. Robert and his wife Melanie have one son, Tate. Robert is proud to be a farmer because he feels there are few careers that are as satisfying as being a food producer. He loves that farming allows him to provide quality, nutritious potatoes to the public. Wondering what Robert's favorite potato dish is? It's roasted Southwind fingerlings.

Halloween at Home

Though Halloween may feel a little different this year, you can keep the spirit alive by brewing up a caldron of frighteningly appetizing dishes at home. Like magic, versatile Idaho® potatoes can be transformed into Potato Puff Mummies, Potato “Witch” FingersFrightening Fingerlings or bite-size Idaho® Potato Candy Spiders. If you’re feeding a family of werewolves and goblins, they’ll be dying to take a bite out of this fudgy Chocolate Idaho® Potato Skull Cake. This year Halloween falls on a Saturday, making it the perfect day to squeeze in a little baking before the festivities begin.



Mexican Poutine Smashers with Barbacoa

The aroma of these Mexican Poutine Smashers with Barbacoa from food blogger Nicole Presley at Presley’s Pantry will summon your little witches and wizards to the kitchen even before the table is set. These ghoulish tater stacks are made with Idaho® fingerling potatoes, barbacoa, olive oil, Oaxaca cheese and sea salt and are great to fill up on before indulging in sugary treats. The barbacoa portion of this recipe will yield extra meat, so you can use it to make tacos for your fang-tastic feast or store it in the freezer for later. We recommend making the barbacoa in advance as it will need to be cooked on low in the slow cooker for at least 10 hours. 

To learn how to make this recipe and more Idaho® potato dishes visit the Idaho® Potato YouTube page. 


Ask Dr. Potato

Q: I cut too many potatoes. How long can peeled potatoes be kept covered in the refrigerator?

A: The potatoes can be kept covered in the refrigerator for one to two days if you submerge them in water immediately after cutting, and add a little lemon juice or white wine vinegar to acidify the water. This will prevent them from turning gray when exposed to air. 


Idaho Potato Commission

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Idaho Potato Commission
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