Disclaimer: You are navigating to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third-party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.
Thanksgiving is a week away, and that means it’s spud season. We’re thankful for this national media coverage celebrating the taste, versatility, and nutritional benefits of America’s favorite vegetable.
New York Times: How Healthy Are Potatoes?
In addition to linking to some mouthwatering, potato-forward recipes, this article reminds us that potatoes are “an amazing, nutrient-dense food” that provides energy, supports a healthy immune system, and has more potassium than a banana.
EatingWell: Make These French Onion Smashed Potatoes for an Easy Handheld Appetizer
Just in time for holiday parties, EatingWell is out with a recipe for crispy smashed potatoes in a muffin tin stuffed with caramelized onions — offering “the savory goodness of French onion soup in a crispy, poppable bite.”
Allrecipes: The Best Thanksgiving Side Dish of All Time, Voted by You
It may come as no surprise that America’s favorite vegetable is also its favorite Thanksgiving side. In an Allrecipes Instagram poll, nearly 80% of respondents voted mashed potatoes as the all-time winner.
Southern Living: 15 Mashed Potatoes Recipes Sure To Be A Suppertime Smash
Allrecipes isn’t the only publication with mashed potatoes on the brain. From traditional mashed potatoes to fried mashed potato balls, this article highlights the many ways smashed spuds can be enjoyed.
Tasting Table: Breakfast Potatoes Get A Cozy Fall Makeover With This One Ingredient
For a twist on traditional breakfast potatoes, this article suggests a hash of potatoes and apple cubes for an extra tangy burst of flavor.
Food Republic: How To Upgrade French Fries Like The East Coast
For the uninitiated, Maryland and Delaware have their own regional twist on fries similar to the fish and “chips” found in the United Kingdom: serving them with vinegar instead of ketchup. Called “boardwalk fries,” these are twice-fried and served with Old Bay seasoning.
Disclaimer: The views and opinions in the article links included in this email are those of the authors and do not necessarily represent the views and opinions of Potatoes USA.
Weekly Potato Industry Insights
Get stories like this, and the latest news from Potatoes USA, sent directly to your inbox!