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Naturally Gluten-Free Idaho® Potatoes
In recognition of National Celiac Month, we’re sharing some delicious new gluten-free recipes. More people are choosing to exclude gluten, a protein found not only in wheat but also in grains such as rye and barley, from their diets. Many don’t realize that gluten can be found in more foods than just pasta, breads and noodles, however one food you can always be certain is gluten-free is Idaho® potatoes! This month, we’re introducing three new healthy and tasty gluten-free recipes: Idaho® Potato and White Bean Skordalia – a protein-packed snack that is best served with fresh crunchy veggies; Idaho® Potato South African Curried Meatloaf for an exotic take on a weeknight favorite, and Russian Beet and Idaho® Potato Salad. Get these and more on our website »
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May/June Recipe Photo Contest:
Now Open!
Calling all enthusiastic home cooks and shutterbugs! Our recipe photo contest for May and June is now open! This next edition of our ongoing Recipe Photo Contest features three recipes that will tantalize your taste buds with the first flavors of summer! Head to our website to view the recipes and for more information on how you can win up to $1,500 in cash prizes! Enter now »
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Big Idaho® Potato Truck to Participate in National Memorial Day Parade
For the second year in a row, the Big Idaho® Potato Truck will participate in the National Memorial Day Parade in Washington, D.C. If you want to see a live telecast of the parade and the world’s biggest spud on wheels roll through the nation’s capitol, the parade will be streamed live on military.com and aired on REELZ. For more information on the parade, visit the American Veterans Center »
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Judy Lyness' Idaho® Russet Potato Pizza
Blogger Judy Lyness has shared her unique version of Idaho® Russet Potato Rosemary Pizza. Topped with thinly sliced Idaho® potatoes and sprinkled with fresh rosemary, this dish is irresistible fresh out of the oven! Watch the video on our YouTube Channel »
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Ask Dr. Potato: How can I make restaurant-style hash browns at home?
I’ve got good news and bad news. The bad news is that it’s nearly impossible to replicate restaurant style hash browns - they are steamed, peeled, steamed again or boiled, shredded and cooked partially in oil and then oven dried and quick frozen before they’re cooked again! The main problem you’ll run into is the potato is 80% water, so squeezing gets rid of some of the moisture, but not all. The good news is you can still achieve similar and delicious results with the method outlined in the freezer hash browns recipe on our website.
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Copyright © 2016 Idaho Potato Commission, All rights reserved.
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