Idaho® Potato Meal Prep Challenge
Idaho® potatoes and chicken smothered in a Garlic Parmesan Cream Sauce is a
"must make tonight" kind of recipe.
Eagle, Idaho, February 25, 2021 -- The Idaho Potato Commission (IPC) gave cookbook author, journalist and award-winning food blogger Katie Workman a 10-pound bag of fresh Idaho® potatoes and challenged her to make a week’s worth of potato dishes that can be reheated after a busy day at work. The Dinner Solved! author had no problem coming up with recipe ideas; the hard part was narrowing them down to five.
As the most versatile vegetable in the produce aisle, nutrient-dense Idaho® potatoes pair perfectly with just about every vegetable and protein. The superfood can be prepared as a quick and easy side dish or presented as the main meal for dinner.
Katie took this challenge to heart and created five recipes that promise to keep your family filled and fueled all week. With just a few tweaks, some of these recipes can be made gluten-free, too.
- Vegetarian Idaho® Potato Coconut Curry: Potatoes are a common ingredient in Indian curries, and here they are the star. This recipe is not only vegetarian but vegan and loaded with flavor!
- Crispy Stovetop Idaho® Potatoes: These potatoes couldn’t be easier to make, and they go with EVERYTHING. They are terrific plain and simple, but you can also season them with spices that complement your main dish.
- Slow Cooker Pork Roast and Idaho® Potatoes: For this recipe you’ll want to use pork loin (which is thick) versus a tenderloin (which is smaller and thinner). Add all the ingredients to the slow cooker in the morning before you head to the office and eight hours later you’ve got a fully cooked meal. No mess and no fuss!
- Skillet Cottage Pie with Idaho® Potatoes: Cottage pie is usually made with beef, and is the British cousin of Irish Shepherd’s pie, which traditionally features lamb. Their commonality: a thick mashed potato topping. The ratio of mashed potatoes to the beef filling is generous, but that’s intentional – you don’t need a whole lot of meat to have a satisfying meat and potatoes meal.
- Chicken and Idaho® Potatoes with Garlic Parmesan Cream Sauce: This is truly a one-dish wonder -- chicken and potatoes simmered in a creamy parmesan sauce. It’s easy to make, easy to clean up and it tastes even better the next day! Here’s the recipe…
- 4 tablespoons olive oil, divided
- 1 pound Idaho® russet potatoes, peeled and cut into 1-inch cubes
- Kosher salt and freshly ground pepper to taste
- 1/2 cup all-purpose flour
- 1 ½ pounds boneless skinless chicken breasts
- 1 onion, chopped
- 1 tablespoon finely minced garlic
- 2 cups less-sodium chicken broth
- 5 ounces baby spinach, roughly chopped
- ½ cup heavy cream
- ½ cup grated Parmesan cheese, plus more to serve
- ¼ cup chopped fresh parsley
- In a very large skillet, heat 2 tablespoons of the olive oil over medium high heat. When the oil is hot, add the potatoes, season with salt and pepper and leave the potatoes alone for about 4 minutes, until the underside is browned.
- Flip the potatoes and let another side brown, then repeat, cooking the potatoes for about 15 minutes total (not all sides will brown). Remove the potatoes with a slotted spoon or tongs to a plate.
- Meanwhile, combine the flour, 1 teaspoon salt and ½ teaspoon pepper in a shallow bowl.
- Heat another tablespoon of oil in the same skillet over medium high heat.
- Dredge the chicken cutlets in the flour mixture. Once the oil is hot, cook the cutlets in the pan for about 3 - 4 minutes on each side until they are golden brown, but not cooked through (still very pink in the center).
- Transfer the browned cutlets to a large plate.
- Turn the heat down to medium, add the remaining tablespoon olive oil, then add the onions. Cook, stirring frequently, for about 3 minutes, until the onions are slightly tender and golden.
- Stir in the garlic for 1 minute, until you can smell the garlic.
- Add the chicken broth, bring to a simmer and stir so that any browned bits stuck to the bottom of the pan are released into the liquid.
- Stir in the spinach, then add the cream and Parmesan. Bring to a simmer and cook, stirring frequently, until the sauce thickens slightly, about 2 minutes.
- Add the potatoes and chicken back into the pan with any juices that may have collected on the plate; the chicken should be at least mostly covered by the sauce.
- Bring to a simmer and cook for about 6 to 8 more minutes until the chicken and potatoes are cooked through.
- Sprinkle with the parsley, and serve hot in shallow bowls with extra Parmesan added as desired.
About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit www.idahopotato.com.