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

By Brittany Mohr

Whether you’re a die hard fan of the New York Giants or you grew up rooting for the New England Patriots, we can all agree that (other than the game) the most important part of Super Bowl Sunday is the food. Nothing pairs better with good old American football than America’s favorite vegetable – the potato!

These recipes are sure to score with guests of all ages and team loyalties – in fact delicious spuds may be the ONLY thing we can all agree on come Super Bowl Sunday!

(Click on the images below for recipe details.)

Baked Fries with Salsa

Grilled Potato Planks

Potato Nachos

Cheesy Potato Skins with Sun-Dried Tomatoes

By Amy Kull

In honor of the United Nations’ declaration that 2008 is the International Year of the Potato, we asked two of our favorite food experts, Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book, to share some of their favorite authentic potato dishes from around the world. Share they did, assisted by 12 fifth-grade students from the United Nations International School (UNIS) in Manhattan, with television and radio audiences throughout the U.S. during a satellite media tour last week.

A satellite media tour allows spokespeople to conduct interviews with TV and radio stations around the country from one location. We were fortunate enough to work with the terrific folks at UNIS to transmit our interviews from their impressive library. Students with a wide array of cultural backgrounds assisted Bruce and Mark with demonstrating how to make Kootu Curry, a vegetarian main dish featuring potatoes, green beans, eggplant, and chickpeas flavored with curry and toasted coconut.

Also shown were Potato Ceviche from Peru, a Chinese Red Pork and Potato Stew and Irish Potato Bread. Recipes for these dishes can be found at www.potatogoodness.com.

The students and cookbook authors responded to lots of potato-related questions from television news anchors and radio DJs in about 18 states. The biggest question was, “Why did the UN bestow this honor on the potato?” Most were surprised to learn how important the potato can be in relieving world hunger due to the relative ease with which it can be grown and because of its positive nutrition profile. Specifically named by Bruce and Mark was the fact that potatoes are fat-, sodium-, and cholesterol-free, and one medium-sized (5.3 ounce) potato contains 45% of the Daily Value of vitamin C. With skins, potatoes are a good source of potassium and a contain 8% of the Daily Value of fiber. They also provide critically important complex carbohydrates, the body’s most efficient fuel source.

Bring the flavors of the world to your house tonight and try one of Bruce and Mark’s authentic international potato dishes. Happy International Year of the Potato to you!

By Bart Connors 

Over the last few years, all the negative publicity surrounding potatoes had even growers starting to doubt if potatoes fit into a healthy lifestyle, but it looks like things are about to change.  The potato industry  is launching a major new campaign both to communicate the potato’s nutritional value and to remind consumers how much they love them.

After seeing all of the work and research that went into the creation of our new Nutrition Campaign, I am totally excited.  I hope consumers agree that “Potatoes . . . Goodness Unearthed™” is a message that not only gives them confidence in the nutritional value of the potato but also gives a sense of the emotional ways in which potatoes enrich our lives.  I think this message communicates what both growers and consumers have in common - we all are looking for healthy, wholesome food for our families and ourselves. 

So, now that we have this new message, what do we do?

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In honor of 2008, which has been declared “International Year of the Potato” by the United Nations, here is a recipe with international flare that is sure to start your year off on a healthful foot!

For more information on the International Year of the Potato, visit www.potato2008.org.

Peruvian Ceviche with Potatoes, Halibut and Mango

(Recipe created by Bruce Weinstein and Mark Scarbrough)

Peru may well have been the birthplace of America’s favorite vegetable. Certainly one of the favorite ways to eat potatoes in Peru is in ceviche: a fresh, light mélange of fish marinated in lime juice with loads of aromatics and vegetables. Serve this refreshing lunch or first-course starter in lettuce cups, or scoop it up on baked tortilla chips.

1 pound white potatoes, peeled and cut into 1/4-inch cubes
1 cup fresh or frozen corn kernels
1 pound skinned halibut, black bass, striped bass, or tilefish, cut into 1/2-inch pieces
1 large mango, peeled, seeded, and chopped
1/2 cup halved, thinly sliced red onion
1 small fresh jalapeño chile, stemmed, seeded, and minced
1/2 cup fresh lime juice
1/4 cup minced cilantro
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Bring a large saucepan of water to a boil over high heat. Add the potatoes; boil for 5 minutes.

Add the corn and boil until the potatoes are tender, about 5 minutes. Drain in a colander set in the sink, place in a large non-reactive bowl (see note), and cool to room temperature, about 1 hour.

Add the fish, mango, onion, jalapeño, lime juice, cilantro, salt, and pepper; toss well. Cover and refrigerate for at least 6 hours or up to 24 hours, tossing occasionally. Serve in lettuce cups, or with baked tortilla chips.

Note: A nonreactive bowl is one that will not form harmful chemical compounds when acid (as in the lime juice here) touches its surface. Nonreactive materials include heat-safe glass, stainless steel, enameled iron, or enameled steel. Reactive cookware is made of tin, copper, and non-anodized aluminum; certain dyes and chemicals in decorative glass and pottery are also reactive.

Makes 6 servings