Eagle ID — It’s the middle of the dinner rush, and the French fries are coming out of the fryer darker than usual. What’s an operator to do when a potato preparation crisis arises? Head to the Idaho Potato Commission (IPC) All Things Potatoes page. As the potato industry’s best resource for product information (varieties, handling, storage) and usage (preparation tips and recipes), the IPC collected targeted solutions and recommended recipes for five potato menu standards: All Things Au Gratin Potatoes, All Things, Baked Potatoes, All Things Mashed Potatoes, All Things Potato Salads, and All Things French Fried Potatoes.
Under each heading, operators can browse Dr. Potato’s posts on best practices, optimal outcomes, and profitability tips. Scrolling down, the IPC provides technique videos and a wide-ranging selection of recipes in each category. Because all good things should not come to an end, the IPC plans on expanding the available topics to Hash Browns, Potato Skins and beyond.
Put the All Things Potato page to use by visiting foodservice.idahopotato.com, While on the site, check out the IPC’s comprehensive recipe database, refer to a helpful size guide and Idaho® potato preparation tips, find answers and solutions to operational and culinary FAQs, or ask Dr. Potato a question. For more information, 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 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.
Source: Idaho Potato Commission
