Idaho® Potato Gnocchi with Stout Braised Short Ribs and Irish Cream Sauce
When the weather cools down outside we like to heat things up in the kitchen, especially with classic comfort food! Try our savory and hearty Idaho® Potato Gnocchi with Stout Braised Short Ribs and Irish Cream Sauce. For a rich, melt-in-your-mouth meal the short ribs are braised in olive oil, garlic, beef broth, bay leaves and fresh thyme, then paired with delectable Idaho® potato gnocchi in a creamy Irish cheese sauce made with stout beer, dijon mustard, sharp cheddar, Dubliner and gouda cheeses. Perfect for those chilly nights.
For more delicious Idaho® Potato recipes visit the IPC website.
The Big Idaho® Potato Truck is heading to San Diego Fleet Week for one of its last events of the season! The Truck will be at the Broadway Pier in downtown San Diego on October 26th and 27th. This week-long event honors and celebrates the United States men and women of the military. If you’re in the neighborhood, stop by to meet the Tater Team, take a photo of the world’s largest potato on wheels and enjoy all of the San Diego Fleet Week festivities!
Although the 2018 tour is not over just yet, we're already thinking about next year's grand adventures! Our gigantic tater will hit the road again in the Spring of 2019 and our big question is: Where should it go? We are creating the Truck’s 2019 schedule and want to know where YOU want to see it. Follow the Truck on Facebook to find out how you can win a hometown visit!
Halloween isn’t complete without Candy Corn, chocolate and cookies! Wow your trick-or-treaters this year with our Idaho® Potato Black and White Cookies made with… you guessed it… Idaho® potatoes! Many don’t know that incorporating spuds into cookie batter gives the recipe extra moisture, resulting in softer, and fluffier cookies with a longer-than-average shelf life. Don’t be surprised if your trick-or-treaters knock on your door for a second cookie. They are that delicious!
For more quick and delicious Idaho® Potato Halloween recipes visit the IPC website.
Looking for the perfect dish to bring to your neighborhood Halloween party? Try food blogger Nicole Presley’s Idaho® Potato Mexican Poutine Smashers made with fingerling Idaho® potatoes and chuck beef roast seasoned with homemade barbacoa sauce. The sauce incorporates chipotle peppers in adobo sauce, onion, garlic, lime, apple cider vinegar, beef broth and bay leaves for a flavorful Mexican-inspired dish everyone will enjoy.
Visit the IPC YouTube channel for more entertaining and educational videos.
Q: How do I keep Idaho® potatoes from sprouting at home?
A: Potatoes will naturally sprout about 120-150 days after being harvested. To keep them fresh year-round, farmers store their Idaho® potatoes in large sheds where they can control the temperature and humidity levels. The ideal storage temperature is just above 40°F with high humidity. Farmers also use natural sprout inhibiting sprays and technology to extend the life of their potatoes for up to a year.
At home you don’t typically have those options. Therefore, the best place to store your Idaho® potatoes (and discourage sprouting) is in a cool, well ventilated, dark, and somewhat humid place.
To find more Idaho® potato tips and tricks visit Dr. Potato.
