Far From Their Andean Origins, Potatoes Thrive in Idaho
Eagle, Idaho (February 5, 2013)—Take a look at the trend predictions for 2013, and there’s little doubt that culinary compasses are pointed south. With the regional cuisines of South America in the spotlight, diners will be enjoying more of the continent’s ethnic ingredients, like the potato. Luckily for U.S. operators and customers, the potato is flourishing in Idaho. Idaho can claim the largest potato production in the country, with varieties than range from the classic Russet to Golds, Reds, Fingerlings (including the Purple Peruvian) and the All Blue and Huckleberry.
As a comprehensive potato resource, the Idaho Potato Commission offers product and handling/storage information, preparation techniques and tips, and wealth of foodservice recipes. For operators looking to add some Latin flavor to their menus, a recipe search for Purple Peruvian yields intriguing results like Peruvian Oxtail “Shepherd’s Pie” with Idaho® Fingerlings and Idaho® Purple Peruvian Bonbons.
To learn more about Idaho® potato varieties, download the free Idaho Potato Varieties poster. For foodservice product information, merchandising and educational materials, and the IPC recipe database, visit foodservice.idahopotato.com.
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 certification mark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
For more information, visit www.idahopotato.com.
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