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Serving as the starring role at dinner. Making birthday parties even better. This month’s media coverage has us asking, “Is there anything the potato can’t do?”
New York Times: Embrace the Potato Dinner
You don’t have to tell us twice. This article shares the health journey of a former restaurant critic who learned that spuds can be the star of nutritious, delicious meals. His recipe for spicy curried potatoes is worth a try!
Idaho Press: International chefs get schooled on potatoes in Canyon County
Potatoes USA recently hosted a delegation of culinary professionals from countries including Bahrain, Mexico, Panama, and Taiwan in Idaho to learn more about U.S. potatoes.
EatingWell: 5 Starchy Vegetables That Can Help with Weight Loss, According to Dietitians
This article shares the many nutritional benefits of potatoes (vitamin C, potassium, B vitamins, etc.) and how they’re part of delicious, wholesome meals.
The Takeout: The Cheap And Easy Way To Instantly Upgrade Roasted Potatoes
One chef shares his “secret weapon” for elevating roasted potatoes: dry onion soup mix. “The dehydrated onion, herbs, and bouillon-style seasonings add a big punch of savory, umami flavor,” said Sean Thomas, senior research and development chef at The Culinary Edge.
Washington Post: How to host a kid’s birthday party without an adult meltdown
If you’re struggling to come up with a theme for your next birthday party, take inspiration from one 12-year-old who requested a “Potato Book party” where “we serve 6 different types of potatoes, everyone brings their books, and we read.”
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