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.
The seasons are changing, and we’re fall-ing for this month’s media coverage of potatoes, from nutrition news to potato history and culinary tips.
HuffPost: If You Think Potatoes Aren’t Healthy, Let These Nutritionists Prove You Wrong
This article explains how potatoes are a whole food, rank highest in potassium among top-selling fruits and vegetables, have resistant starch, and can be safely enjoyed by people with diabetes.
TODAY.com: Dolly Parton Had a Well-Documented Love Affair With Food. These Were Her Favorites
Gone but not forgotten, country music legend Dolly Parton told TODAY.com just last year that she had “to have something with potatoes” every day, whether a baked potato, mashed potatoes, or fries.
The Washington Post: Potato chips get the nacho treatment in this steak-and-eggs dinner
This article had us at “a bag of potato chips can be dinner.” The trick is to make the chips the base of the meal and build flavor around them, like steak, eggs, and salsa verde.
The Takeout: 12 Seasonings You Need To Start Adding To Your Mashed Potatoes
From roasted garlic to fresh lemon zest, this article is full of ideas to add variety to your mashed potatoes.
Parade: How Tater Tot Casserole Became a Midwest Icon, a Best-Selling Cookbook Author Explains
Tots emerged in the 1950s as a new use for potato plant scraps that otherwise would have gone to waste — and the classic Midwestern “hotdish” was never the same. The exact origin of the dish is unknown, according to the article, but it has been closely associated with Minnesota and the Upper Midwest.
Chowhound: The Delicious Way To Turn Canned Potatoes Into A Savory Side Dish
An advantage of canned potatoes is that they’re already soft, helping them easily get crispy in a frying pan, according to the article. You can mix in ground beef, onions, and melted cheese for Tex-Mex fiesta-style potatoes.
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.