Boise, ID (November 2019) - Few foods on a chef’s go-to ingredient list can beat the potato on versatility and food cost, but many chefs may be missing an opportunity to leverage Idaho® potatoes to satisfy their diners looking for gluten-free, low-carb (think Keto diet), vegan, plant-based, and just plain healthier menu options.
According to Alan Kahn, Idaho Potato Commission’s Vice President-Foodservice, “The number of inquiries we get about potato nutrition has grown steadily over the past couple of years, so we produced six nutrition facts sheets, in plain language, about what Idaho® potatoes contribute to the diet.” With a few key facts about the vegetable’s notable nutrition content, foodservice operators can leverage the enduring popularity of potatoes, as well as the fact that potatoes remain great vehicles for menu innovation.
The Idaho Potato Commission invites foodservice professionals to get the facts straight about potato nutrition with a quick visit to https://idahopotato.com/downloads/fact-sheets. For example, the fact sheets confirm that potato peels do not hold most of the nutrition, potatoes are a good source for potassium and complex carbohydrates, potatoes can contribute to weight loss, and more.
About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission (IPC) 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.