Moroccan Idaho® Potato Salad
Spice things up at your next summer BBQ by adding a Middle Eastern flare to your potato salad dish. Try our Moroccan Idaho® Potato Salad made with fresh Idaho® potatoes mixed with mayonnaise, harissa, pomegranate molasses, garlic powder, dried parsley and topped with sliced red onions, crumbled feta cheese and pomegranate seeds. This dish is as colorful as it is flavorful!
For more Idaho® potato salad recipes visit the IPC website.
It's hard to believe the Big Idaho® Potato Truck is halfway through its seventh tour across the country! Last month the giant tater made a pit stop in Seattle to participate in the SeaFair Torchlight Parade. The Tater Team snagged a few great “Truck-selfies” with the famous Space Needle and met many spud-loving fans! To find out where the Big Idaho® Potato Truck is heading next, visit the Truck’s website.
It’s back-to-school season and we’ve got the perfect kid-friendly recipe to add to your weeknight meal plan! Kids love our Chicken Enchilada Stuffed Baked Idaho® Potatoes because they're full of flavor. Parents love this recipe because it provides a healthy dose of potassium and vitamin C from the Idaho® potato, protein from the chicken and healthy fats from the avocado. This dish is a win-win all the way around!
For more kid-friendly Idaho® potato recipes visit the IPC website.
Football season is almost here! Time to start brainstorming a crowd-pleasing appetizer to bring to the neighborhood tailgate party. We recommend Lisa Lin’s Hasselback Idaho® Potatoes made with melted butter, sauteed garlic and toasted rosemary. This is a great vegetarian and gluten-free dish all your guests can enjoy. Kick it up a notch by pairing it with a batch of Creamy Dill Dip for a dunkable and delicious snack!
To learn how to make more Idaho® potato recipes visit the IPC YouTube page.
Q: My fresh cut fries turned black in the refrigerator. Are they safe to eat?
A: Raw potatoes tend to turn gray when exposed to the air. When they turn black, that means they have been exposed to the air for too long. It’s time to toss them and start over again!
Next time, place the cut potatoes in ice water with one tablespoon of white wine vinegar or concentrated lemon juice. The acidity in these two liquids will keep the submerged potato strips from discoloring until you are ready to bake, fry or sauté them.
To find more Idaho® potato tips and tricks, visit Ask Dr. Potato.
