While Idaho is famous for its russet baking potato, there are more than 25 potato varieties grown in the state. From Yukon Golds to French Fingerlings to Purple Peruvians, Idaho grows ‘em all!
Next to the russet in terms of popularity are red potatoes. Smaller in size and just as versatile, these specialty potatoes add flavor, texture and a splash of color to any dish.
Chef Matt Fish at Melt Bar and Grilled in Lakewood, Ohio uses three pounds of Idaho Red Potatoes to make Jerked Redskin Potatoes. Roasted potatoes are coated in a fresh jerk sauce loaded with spices including white vinegar, orange juice, habanero chilis, minced ginger and many other tantalizing flavors. Serve as an appetizer or along side any grilled protein.
Chef Paula Gaugin of Harvard University Dining Services exclusively uses Red Bliss potatoes to make Asiago Soufflé Crimson Potatoes. This delicate dish is big on flavor and uses only four ingredients: potatoes, finely diced red onion, shredded Asiago cheese and heavy mayonnaise.
With so many potato varieties and infinite ways to serve them, stick with the Idaho potato brand for guaranteed consistency every time.