Feb 1, 2017IPC puts a new spin on preparation for Potato Lover’s Month
February is Potato Lover’s Month, and this year the Idaho Potato Commission (IPC) explores Idaho Potato versatility from a different and exciting angle. They’re showcasing spiralizing, a preparation method that gives Idaho Potatoes a whole new look. Spiralizing turns potatoes into all natural, single-ingredient noodles that are heart-healthy, gluten-free and vegan/vegetarian-friendly, making them an ideal ingredient for signature appetizers, salads and entrees.
Spiralized potatoes can make the dish. Amanda Cohen, whose innovative New York City restaurant called Dirt Candy, is an incubator for chic and satisfying vegetarian dishes, created a unique Spiral Idaho Potato Salad around thin Russet and Yukon Gold potato ribbons that are quickly sautéed and dressed to keep a crisp texture. At Campono in Washington, D.C., Tracy O’Grady wraps cheesy-potato sticks with thin potato spirals before frying them, doubling the flavor and crunchy appeal of her Spiral Cut Idaho Potato French Fries.
This Potato Lover’s Month, the Idaho Potato Commission encourages browsing a collection of spiralized Idaho Potato recipes from both chefs and food bloggers at idahopotato.com/2017PLM.
