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It’s back-to-school time, and potatoes are top of the class. This month’s media coverage serves up kitchen tricks, nutrition news and a lion cub named after a spud.
MarthaStewart.com: The Difference Between Waxy, Starchy, and All-Purpose Potatoes
Potatoes USA’s Director of Culinary, RJ Harvey, weighs in with tips for cooking with each potato type. Waxy varieties like reds are best for soups and stews, while starchy types like russets are best for baked potatoes and fries.
Axios Pittsburgh: Local lion cub named after a potato
Pittsburgh Zoo’s adorable new addition, Kiazi, was born April 5 and named for the Swahili word for “potato.” As the article notes, “Yinzers are obsessed with potatoes (french fries on salads, pierogies at every restaurant, etc.) so Kiazi is a perfect name for our little lioness.”
The Takeout: Add This Cheap Canned Food To Your Scrambled Eggs For A 10x Heartier Breakfast
This budget-friendly breakfast calls for air frying canned potatoes first for a crispy side of home fries with your scrambled eggs.
Chowhound: Skip The Mayo: The Perfect Potato Salad Starts With This Greek Sauce
Tzatziki — made of Greek yogurt, shredded cucumber, garlic, olive oil, and fresh herbs like dill or mint — can give potato salad a fresher, lighter kick.
Allrecipes: The Secret Ingredient for the Crispiest Baked French Fries
A spoonful of sugar can help your fries turn brown — in the most delightful way. The sugar can draw moisture from the potatoes and ensure browning, leading to a golden, crisp exterior.
BuzzFeed: Deep Down, Which Form Of Potato Are You Really?
BuzzFeed is asking the important questions. Deep down, are you a baked potato, mashed potatoes, or curly fries?
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