This dish features puff pastry with chunky potatoes, Maytag blue cheese, cheddar, Reggiano, and goat cheeses for a luxurious, bite-sized appetizer that's sure to attract attention.

Why hassle with selecting a high-solids Russet Burbank potato, baking it, and then ricing the mixture for gnocchi when you can go right to the finish? Dehydrated instant potatoes can help create authentic-tasting gnocchi in minutes. Video instruction by Chef Chris Koetke.

This decadent recipe combines Idaho® potato-bread chunks with eggs, dried cherries, and white chocolate. Served with praline crème anglaise, this is a unique spin on a classic bread pudding recipe.

This upscale version of hash brown potatoes combines home-fried diced potatoes with squash and bacon. Serve these with a light sauce of oranges and garlic for irresistible flavor and lots of appetite appeal.

Here is a novel way to infuse the flavors of buttermilk and caraway seeds into a creamy fingerling potato. Perfect as a versatile side dish with virtually any protein.

Here's a great recipe for Idaho red potatoes, mashed and combined with sautéed vegetables then baked off in a casserole dish. Easy to prepare ahead of time and reheat for your guests.

The popular Denise Austin commercial for Idaho® potatoes that airs nationally on top cable channels like Food Network, Discovery and CNN has been updated to remind consumers that one Idaho® potato costs only around 25 cents.

These festive little potatoes are sure to capture attention whether you fill them with your favorite toppings and bake or use our combination of sour cream, cheese, mustard, chives, and chopped eggs.

Learn how to store olive oil properly in order to maintain its quality.

Chef Ed Moro of Moro’s Table restaurant discusses the ease of using olive oils in common catering and banquet applications such as marinades, grilling and roasting. Features his recipes for a buffet of Grilled Chicken Thighs with Hearty Orzo Salad and Roasted Asparagus.