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Tater Talk September 2016: Fall Favorites

september 2016

Fall Favorites

As the leaves start changing, so do our palates! Say goodbye to light, summery dishes and hello to hearty comfort food. Loaded with creamy Parmesan cheese and thick-cut bacon, Roasted Garlic and Chive Au Gratin Idaho® Potatoes are perfect to share with family and friends around the dinner table. Thinly sliced buttery Yukon Gold potatoes are layered with a roasted garlic cream sauce, chives, crispy bacon and Parmesan cheese, then baked until the top is crispy and golden brown. Visit the IPC's website here for more Fall Favorites…»



Big Idaho® Potato Truck Sets Sail

In celebration of the 2016 Idaho® Potato Harvest, the world’s largest potato on wheels embarked on her maiden voyage through New York Harbor. New Yorkers consume more potatoes than any other state and to show its appreciation, the IPC donated 12,000 pounds of Idaho® potatoes (the weight of the Big Idaho® Potato on the Truck) to Holy Apostles Soup Kitchen. Read more about the exciting event here…»


New Idaho® Potato Recipe Video

The IPC has released a new mouth-watering recipe video featuring the creation of Idaho® Potato and Beet Galette. This colorful dish is perfect to share among friends and family. Crisp layers of Idaho® potatoes and crunchy beets simmer together in harmony and are roasted with olive oil and thyme. You won't be able to take your eyes off this cooking masterpiece. See the full recipe here...»


Kita Roberts:  Girl Carnivore

Kita Roberts is no stranger to mixing bold and bright foods to ramp up the flavor profile of her meals. Diced Idaho® potatoes, crisp red onion, crunchy bell peppers, and creamy chipotle sauce meld together to create one bombshell of a breakfast in Spicy Chipotle Breakfast Idaho® Potato Hash Browns. Watch Kita in action on the IPC’s YouTube channel here…»

Ask Dr. Potato: Why do Idaho® potatoes make the perfect French fries?

A: When fried, the potatoes’ high solids content creates a natural crisp exterior while remaining light and fluffy inside. Here are a few tips to make your French fries even better:
- Cut with a sharp knife. (Minor jagged edges will fracture and break the fries into smaller pieces when agitated in water or in frying oil.)
- Blanch potato strips in cold water before frying. If the water is cloudy from excess starch, rinse off the fries until the water runs clear.
For more tips and information regarding homemade Idaho® potato French fries, visit the IPC’s website here…»


Idaho Potato Commission

Copyright © 2016 Idaho Potato Commission 
All rights reserved.

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

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