IDAHO POTATO COMMISSION ADDS THREE NEW MOUTH-WATERING GLUTEN-FREE RECIPES TO ITS RICH RECIPE COLLECTION
Idaho potato commission ADDS THREE NEW MOUTH-WATERING GLUTEN-FREE RECIPES TO ITS RICH RECIPE COLLECTION
Idaho® Potato and White Bean Skordalia is an easy two-step dip that goes perfectly with crunchy vegetables or chips
Eagle, IDAHO (May 3, 2016) -- The Idaho Potato Commission (IPC) has just released three new and unique gluten-free recipes for those avoiding wheat and flour-based ingredients. Idaho® Potato Skordalia; Russian Beet, Idaho® Potato Salad; and Idaho® Potato South African Curried Meatloaf (Bobotie) use naturally gluten-free, Idaho® potatoes as the main ingredient and taste so good, even folks not monitoring their gluten intake will enjoy them.
“In addition to the Idaho® potato’s impressive nutritional profile, it’s also naturally gluten-free,” explained Frank Muir, President and CEO, IPC. “During Celiac Awareness Month we want to remind consumers who are gluten-sensitive that Idaho® potatoes are a great and healthy staple for their diets.”
The IPC’s new recipes are easy to make and can be enjoyed by the entire family. Idaho® Potato and White Bean Skordalia requires only a food processor and a few minutes of time. The result: a puree that tastes like garlic mashed potatoes drizzled with olive oil. Use chopped bell peppers, carrots and celery stalks to scoop up the dip, making this a super-nutritious snack or appetizer. Idaho® Potato South African Curried Meatloaf (aka Bobotie) is a South African meat dish with a baked egg custard topping that uses ingredients you probably already have in your pantry. And, if you want to wake up your taste buds, try Russian Beet and Idaho® Potato Salad, which is a great accompaniment to any protein.
To view these and other gluten-free recipes, please visit https://idahopotato.com.
Idaho® Potato Skordalia (Greek potato-garlic dip)
- 3 garlic cloves
- 1 medium (about 8 ounces) Idaho® potato, baked or boiled, cooled, and peeled
- 1 tablespoon cider vinegar
- 2 tablespoons olive oil
- 6 pimento-stuffed green olives
- 1/4 teaspoon salt
- If desired, microwave the garlic for 20 seconds to soften the flavor.
- In a food processor or blender, combine garlic, potato, vinegar, oil, olives and salt and process until smooth. For a thinner consistency, add 2-3 tablespoons of water to the mixture.
*Cook’s Tip: For a quick-cook potato, pierce potato in several areas, wrap in a paper towel and microwave on high for 6 minutes or until tender when pierced with a fork.
Estimated Nutritional Analysis per Serving: 73 calories, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 7 g carbohydrates, 1 g dietary fiber, 0 g total sugars, 1 g protein, 182 mg sodium, 164 mg potassium, 9 mg calcium