The Potato Underground — Discover the Goodness of America's Favorite Vegetable

The School Nutrition Association (SNA) and School Nutrition Federation (SNF) have teamed up with the United States Potato Board (USPB) to create the newly released “Potatoes – Packed with Good Nutrition” Backpack Brochure!  The SNA and SNF produce a limited series of educational brochures each year that are designed to reach parents via their children’s “backpacks.”  Limited quantities are distributed directly by schools, but we’re making these high-quality brochures available to educators and parents as well, while supplies last.

In an effort to educate parents and school officials on the nutritional value, low cost and overwhelming popularity of the potato, these brochures have been developed as part of the SNA’s “Partners in Nutrition” series. These full-color brochures contain tips and ideas for encouraging children to eat fruits and vegetables and feature up-to-date information on America’s favorite vegetable, the potato.

For example, did you know that one medium-sized (5.3 oz) potato contains only 110 calories, is fat- and cholesterol-free and contains more potassium than a banana? A potato eaten with the skin offers important dietary fiber, is rich in vitamin C, and a good source of vitamin B6. For healthy potato recipes, visit www.healthypotato.com.

To order your packet of 100 brochures, call the SNA emporium at (800) 728-0728. Supplies are limited to 10 packets per caller, and the only cost is shipping and handling.
For more information on SNA’s Backpack Brochure program, please visit http://www.schoolnutrition.org/Index.aspx?id=1062 or contact the SNA Service Center at (800) 877-8822 ext. 200.

Downloadable PDF:
http://www.schoolnutrition.org/uploadedFiles/ASFSA/childnutritionfn/Partners.Potatoes.pdf

By Ashley Kleckner 

Last month I had the pleasure of joining 15 professional chefs in Napa Valley at the Culinary Institute of America at Greystone for the U.S. Potato Board’s third “Menu Innovations with Potatoes” seminar. Combined, the chefs represented more than 14,000 restaurant and supermarket foodservice operations. The dynamic three-day event was led by CIA instructors and guest celebrity chef Nancy Silverton, co-owner of Mozza in L.A. and author of several cookbooks, including this year’s “A Twist of the Wrist: Quick Flavorful Meals with Ingredients from Jars, Cans, Bags and Boxes.”

Fall is harvest time in Napa and I can’t image a more idyllic setting for indulging in culinary exploration and conversation. The event began with a champagne and potatoes reception where the chefs mingled with potato growers from across the nation. It was inspiring to see how eager the chefs were to learn more about the source of the potatoes they cook with everyday. 

During the seminar, presentations were given by Danny Johns and Linda McCashion, from the U.S. Potato Board, and Allison Beadle, M.S., R.D., L.D, who led the group in a discussion on potato nutrition. The chefs were surprised to learn about the impressive nutritional profile of potatoes and the role that they can play in healthy menu development.

The majority of the program was spent in hands-on ideation sessions in Greystone’s kitchens. It felt like I was on the set of Iron Chef watching the group select ingredients from the pantries at Greystone and turn them into surprising and impressive dishes. The chefs explored Mediterranean and Latin flavor profiles creating a wide range of potato applications, including using potatoes as ingredients in salsas, sandwiches and fresh salads. It’s impossible pick a favorite dish because they were all so different but there were a few that will surely find their way into my kitchen and perhaps restaurant menus nationwide. I fell in love with a crispy potato round with bruschetta topping and  Nancy Silverton created a panini with thin slices of potato grilled right onto the bread that will certainly make an appearance at my next dinner party.

At the end of the event, the enthusiastic chefs had the opportunity to present their dishes to U.S. Potato Board members.  One chef expressed what was on everyone’s mind when he said, “Potatoes are even more versatile than I previously thought. Even cutting a potato in different shape can bring ‘new news.’”

The recipes we tasted were too good to keep to ourselves so we’ll be compiling the recipe ideas into a foodservice brochure which will be featured on www.healthypotato.com. 

 By Amy Kull  

Last week I was lucky enough to attend festivities surrounding the United Nations’ launch of the International Year of the Potato (IYP).  Joining me was Larry Alsum, chairman of the United States Potato Board.

On the eve before the announcement, Larry and I were warmly welcomed by the Minister of the Peru, Ismael Benavides Ferreyros, and other high-ranking Peruvian diplomats at a formal reception at the lovely Mission of Peru on the Upper East Side of Manhattan.

Traditional Peruvian potato dishes were served, including papas rellenas, golden potatoes and dipping sauce, and mashed potato balls with shrimp

Potato marketers from around the globe attended the party, including Etienne Booyens from South Africa, Jim Godfrey from England, Bertrand Delannoy from France. 

The next day could go down in history as “the pinnacle of potato glory.”  The trans-world tuber was hailed as a viable solution to the world’s hunger problem, particularly in developing nations.   

Here we have His Excellency Mr. Srgjan Kerim, president of the 62nd Session of the U.N. General Assembly announcing to the body of members that 2008 is the International Year of the Potato. For more details, visit www.potato2008.org. 

To celebrate at home, try Peruvian Potato Platter, inspired by the flavors of this beautiful South American country and the birthplace of the potato.  Happy IYP!

PERUVIAN POTATO AND CHICKEN PLATTER
Prep time:  20 minutes
Cook time:  25 minutes

2 cans (14 1/2 ounces each) reduced-sodium chicken broth
1 1/3 pounds (4 medium) potatoes, cut into 1-inch chunks
2 lemons, halved
2 fresh or canned jalapeno peppers, quartered lengthwise
2 teaspoons ground cumin
1 pound boned and skinned chicken breasts
1 cup cilantro sprigs

Accompaniments 
2 hard-cooked eggs, quartered
1 red bell pepper, cut into thin strips
3/4 cup pimiento-stuffed green olives
4 whole green onions
1 cup prepared chunky tomato salsa

To prepare potatoes and chicken, in 3-quart saucepan combine broth, potatoes, lemons, jalapeno peppers and cumin.  Bring to boil, reduce heat, cover and cook 5 minutes.  Add chicken; cover and cook about 15 minutes longer until potatoes are tender and juices run clear when chicken is pierced.  Remove from heat; add cilantro to saucepan.  Let potatoes and chicken cool in broth.  Drain potatoes and chicken, reserving 3/4 cup broth.  Remove cilantro, jalapenos and lemons.  To assemble, mound potatoes in center of large platter.  Shred chicken and arrange on platter with remaining ingredients except reserved broth and salsa.  Serve reserved broth in sauceboat.  Serve salsa in bowl on side.
Makes 4 servings

Denver, CO. (October 18, 2007) – The General Assembly of the United Nations (UN) declared 2008 to be the “International Year of the Potato” (IYP) during a press conference at the UN headquarters today.  Citing the potato’s strong nutrition profile and ability to feed the masses, the designation was approved as a way to help meet its Millennium Development Goals.

According to the UN, world population is expected to grow, on average, by more than 100 million people per year in the next 20 years, and 95 percent of this increase will occur in developing countries where resources are scarce.  The UN will not be able to provide food relief for all of these people and needs to teach people how to feed themselves.  Potatoes can be grown quickly and cheaply.  In fact, potatoes yield more nutritious food more quickly on less land and in harsher climates than any other major crop.  Potatoes have provided food security and alleviated poverty worldwide for centuries.

“I’ve always been proud to be a part of an industry that grows a nutritious product,” said Larry Alsum, chairman of the U.S. Potato Board (USPB) and guest at the UN event, “but I’m particularly proud today to know the potato is also an international staple capable of solving world hunger issues.”

From China to Chile, the potato is a diet staple that is eaten at breakfast, lunch, and dinner.  Aside from tasting great and being easy to prepare, the potato is also highly nutritious.  One medium sized (5.3 ounces) potato contains no fat, sodium or cholesterol, and has 110 calories.  It provides 45 percent of the recommended Daily Value of vitamin C.  In addition, potatoes with skins contain 18% of the DV of potassium (while broccoli and bananas each contain 13%), topping the list of the 20 most frequently consumed raw fruits and vegetables.

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 By Linda McCashion 

 
Browned Butter Smashed Potatoes with Butternut Squash

For many of us, fall is a favorite time of year because of its spectacular scenery and generally great weather (and then there are pumpkins, goblins and apple cider). Potato growers often say it is their favorite time of year because that is when the majority of potatoes are harvested, and they see the results of their labor. Checking in with some potato growers around the country, we received the following updates:

Above photo: Mike Baginski of Wisconsin, hard at work.

Steve Diercks of Coloma, Wisconsin (October 9)
“In Wisconsin we finished our harvest on schedule.  We had a spell of 85 degree weather and were a little worried about storage, but it has since cooled off to 55.  Both the quality and size of the crop are good.  Overall, no one is upset about it.” 

Roger Mix of Center, Colorado (October 9)
“We’re 70-80% done.  A few will finish the end of this week; others will finish early next week.  We want to be finished by October 15th, as that’s when it starts getting cold.  The quality is really good, but the yields are down because of the frost and wind damage we had in June.”

Tom Qualey of Sherman Mills, Maine (October 10)
“We had the driest harvest in years and were very cautious to avoid bruising. The early varieties did well yield-wise; but the later ones are smaller than usual.  The state is 90% done with harvest, and we expect to bring in pretty much 100% of the crop.” 

Bart Connors of Wapato, Washington (October 10)
“Washington’s potato harvest is beginning to wind down, with most of the early and mid season potatoes already harvested.  Only the late season crops of Russet Burbanks, Rangers, Umatillas and Norkotahs are left to dig out of the field.  As a state, the bulk of the harvest will be finished by the middle of October.  Our weather has been almost ideal, with warm days, cool nights and very little rain.  Crop yields have been variable with growers seeing from excellent to fair yields.  The overall quality of the crop is very good with sizing being a little smaller than average.”  

Pete Van Erkel of Hollandale, Minnesota (October 11)
“We’ve had a wet fall, really wet in fact, so the harvest has been slow going.  It takes a little more patience, but the key is the quality of the crop, which is very good. We grow seed, reds and whites and hope to get all wrapped up next week, weather permitting.”

Dale Mickelsen of Rigby, Idaho (October 11)
“Local harvest is 75% complete.  Most everyone will finish early next week.  Area yields are about normal. Our Norkota quality is really good.  We had a snowstorm last week, but this week is just about perfect with 60 degrees for a high.  No concerns about weather.”

Randy Hardy of Oakley, Idaho (October 11)
“Right now 30 of us are waiting around for a new part, which we can’t proceed without.  Harvest is going well though.   We had a couple of storm delays but hope to be done this weekend.  Yield is somewhat average but Burbanks are a little rough because of heat this summer.” 

By David Fairbourn 

I first learned of the new, convenient recipes using fresh potatoes during the March 2007 annual meeting of the United States Potato Board (USPB) in Denver, CO. These were presented by the Turover Straus Group with help from several USPB grower volunteers. Microwave Mashed Potatoes, French Onion Chicken and Potatoes, and other meals were prepared and cooked in microwave ovens.

I was enthralled and captivated by the absolute deluge of entrees that were demonstrated at the meeting. In just over an hour, everybody had sampled and taste-tested all of these meals created by these impromptu chefs, showing just how easy these were to make. These recipes weren’t just convenient, they really did taste good. The “ohs!” and “ahs!” and applause from the crowd were overwhelming!

Watch “How to Microwave Mashed Potatoes” featuring Bruce Weinstein and Mark Scarbrough here or on You Tube:

Microwave Mashed Potatoes (Basic Technique)

4 medium Russet, Yukon Gold, or White potatoes, or 6 - 8 Red potatoes
Milk, to taste
Butter, to taste
Salt and pepper, to taste

Step 1
Wash potatoes; peel, if desired. Place the whole potatoes into microwave safe dish.  Cover dish.  (If covering the dish with plastic wrap, poke a small hole in the plastic.)

Step 2
Place potatoes in microwave. Microwave on HIGH for 8 minutes* or until potatoes are done. Use oven mitts to carefully remove dish from microwave with hot pad, and due to steam build-up, use oven mitts or tongs to remove plastic wrap from dish.

Step 3
Pour contents into bowl and use a potato masher to mash potatoes. Add milk, butter, salt and pepper. Use potato masher to continue mashing potatoes until reaching the desired consistency.  Serve.

The new recipes are a tremendous breakthrough in showing just how convenient cooking with fresh potatoes can be. I will never boil potatoes again. These recipes offer a new, exciting and colorful palette of flavors, tastes and presentation.

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By Tim Straus  

The innovating cooking techniques developed by the Turover-Straus Group for the United States Potato Board use the characteristics of the microwave and the potato to its best advantage.  We call it “changing the physics” of the potato.

For example, the microwave mashed potato technique (coming soon) preserves both the flavor and nutrition of potatoes by leaving the skin on, not poking holes in the potato and placing the potato in a vented, microwave-safe bag or dish.  The microwave energy heats the water in the potato and creates steam.  This steam is then trapped inside the container and helps cook the potato uniformly. 

For the Southwest Potato and Chicken Casserole the fat in the meat creates a very hot environment which “bakes the chicken.”  Microwaves bring the temperature of the water in the potato to 212 degrees but the temperature of fat goes to 400+ degrees.  The layer of potatoes over the chicken creates a Dutch oven effect, trapping the heat and baking both the meat and potatoes. 

The Roasted-style Microwave Potato recipe hits a middle ground.  Slicing potatoes more thinly has the effect of microwave-drying the slices similarly to the way an oven would dry.  Added fat gets extremely hot (400+ degrees) and “browns” the potatoes. 

 Watch “How to Microwave Roasted-Style Potatoes” here or on YouTube:

Microwave Roasted-Style Potatoes (Basic Technique)

4 medium Russet, Yukon Gold, or White potatoes or 6 - 8 Red potatoes
Seasonings of choice, i.e., salt, pepper, parsley, rosemary, thyme, or any other seasonings
Oil

Step 1
Cut potatoes into uniform-size cubes.  Place into microwave-safe dish.

Step 2
Drizzle a small amount of oil over potatoes.  Sprinkle with seasonings.  Toss to evenly disperse oil and seasonings.

Step 3
Tightly cover with lid or plastic wrap and place in microwave.  Microwave on HIGH for 10 minutes or until potatoes are done.  Carefully remove from microwave and serve.

Any of these recipes can be flavor adapted for your family’s taste preference.
For all 20 innovative recipes to go www.HealthyPotato.com and click on new and innovative recipes.

For the college student version go to http://www.onebeermeals.com/.

By Patty Mastracco, guest contributor and food editor of Something Extra

Okay, dinnertime is not my favorite time of the day. After cooking all day it’s so hard to walk in the door (always later than I’d planned) and come up with something tasty and healthy that everyone in my family will eat. The latest potato recipes by Bruce Weinstein and Mark Scarbrough are my lifesavers! Watch their “How to Microwave Au Gratin Potatoes” demonstration video here or on YouTube:

Microwave Au Gratin Potatoes (Basic Technique)

4 medium Russet or Yukon Gold potatoes
1/2 cup milk, divided
Salt and pepper, to taste
1 cup shredded cheese, divided

Step 1
Slice potatoes thinly (approximately 1/8” thick).

Step 2
Pour enough milk into the microwave-safe dish to just cover the bottom.

Step 3
Lay potato slices on bottom of dish, covering bottom. Sprinkle with salt and pepper.
Top with shredded cheese.

Step 4
Repeat layering of ingredients until all potatoes have been added to the dish. When final layer of potatoes have been added and seasoned, pour remaining milk over ingredients before adding the last of the cheese.

Step 5
Cover and microwave on HIGH for 10 minutes or until potatoes are done. Carefully remove from microwave and serve.

The Fondue-Style Potatoes Au Gratin is so good and even better for you than the traditional dish. Who knew you could make such a great gratin without all the butter and cream? The best part about it is that it cooks so fast. This dish only takes 20 minutes – amazing! I’ve served them with pork chops and beef and they were a huge hit.

Same goes with the Southwest Potato and Chicken Casserole. This one is great because it’s a complete meal. It’s super easy to assemble and I’ve done this in the morning so when I get home, I just have to pop it in the microwave. I did simplify it once using a Mexican spice blend (I really like Tajin and the Morton and Bassett blends.) I was never really a fan of lowfat cheeses but I’ve got a whole new respect for them now. You really don’t even notice any difference. I think I’ll see what I can do with the same recipe giving it an Italian twist – Italian herbs and an Italian cheese blend, maybe some good fresh Parm on top…stay tuned for results!

Looks like my microwave will be doing something other than just reheating my coffee now!