February is Potato Lover’s Month and the Idaho Potato Commission (IPC) explores Idaho® Potato versatility from a different angle. They are showcasing spiralizing, a preparation method that gives potatoes a whole new look by turning the potatoes into all-natural, single-ingredient noodles. These potato strands are heart-healthy, gluten-free and vegan/vegetarian-friendly, making them an ideal ingredient for signature appetizers, salads and entrees.
Amanda Cohen, whose innovative restaurant, Dirt Candy (New York City) is an incubator for chic vegetarian dishes, created a unique Spiral Idaho® Potato Salad around thin Russet and Yukon Gold potato ribbons that are quickly sautéed and dressed to keep a crisp texture. At Campono in Washington DC, Tracy O’Grady wraps cheesy-potato sticks with thin potato spirals before frying them, doubling the flavor and crunchy appeal of her Spiral Cut Idaho® Potato French Fries.
This Potato Lover’s Month, the Idaho Potato Commission encourages browsing a collection of spiralized Idaho® Potato recipes from both chefs and food bloggers at idahopotato.com/2017PLM.
For more information about quality Idaho® Potatoes or to browse the foodservice recipe database, visit idahopotato.com/foodservice. Also on the site, find a helpful size guide and Idaho® potato preparation tips, as well as operational and culinary FAQs.
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.
Photos courtesy of Idaho Potato Commission.
