Posts Tagged “potatoes”

“Nutritional…Potatoes are America’s Favorite Vegetable”

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DENVER — It’s the New Year, which means many of us are trying to eat better, save money and find more time in our day. Cara Harbstreet, registered dietitian and intuitive eating expert, recommends a kitchen hero that’s a solution for it all: the potato!

Potatoes are America’s favorite vegetable, but they’re more than just delicious,” said Harbstreet. “They’re an affordable, nutritional powerhouse with a long shelf life and faster cook times than you think!”

Providing almost a third of the recommended daily vitamin C, potatoes also have the most potassium out of the 20 most popular fruits and vegetables. They also have 3 grams of plant-based protein, which is more than any commonly eaten vegetables other than dried beans, plus 2gm of fiber to help you feel fuller longer.

Potatoes are affordable and have a long shelf life, allowing families to stretch their dollars. “I know I hate it when I buy vegetables at the store, and they go bad before I have a chance to cook them,” said Harbstreet. “With potatoes, you’ve got fresh produce that lasts for weeks! They’re a great combo of nutrition, value and deliciousness.”

When it comes to carbohydrates, quality matters, and potatoes are a great choice! Carbs are our brain’s primary fuel and a key source of muscle energy. Potatoes are a complex carbohydrate, providing vitamins and minerals. In fact, most of the carbs we eat should be complex carbs like potatoes.

So how can families enjoy this incredible vegetable without being in the kitchen all day? Harbstreet has some hacks to share that will make cooking potatoes a breeze.

“My first tip is to cut potatoes into smaller pieces to roast for faster cooking – or even to heat in the air fryer,” said Harbstreet. “Roasted potatoes are so simple to make and can then be used throughout the week to make dishes like bowls and burritos more filling and nutritious. You can use all kinds of fun seasonings to mix it up, from classics like garlic powder to Za’atar if you’re looking for adventure. Plus, cooked and cooled potatoes have more gut-friendly resistant starch.”

A great example is the Sheet Pan Roasted Turkey and Herbed Potatoes dish. One pan gets you a complete meal, and by throwing in some extra potatoes, you can get a jump start on your cooking for the next few days! And you can do this with multiple combinations of proteins, potatoes and other vegetables you like.

“My next hack is to put your pressure cooker or slow cooker to work,” said Harbstreet. “You can start cooking potatoes in these appliances and then refrigerate them for lightning-fast prep or choose your own adventure meals. Once started in the pressure cooker or slow cooker, it’ll take minutes to finish them in the oven, microwave or air fryer.”

Families can do this with baked, mashed or roasted potatoes, or go for a full meal like Green Chili, Corn and Potato Chowder. The soup can be whipped together in minutes on the stove top after getting the potatoes started in the slow cooker.

“Finally, the freezer is your friend. Cook up a big batch of freezer-friendly potato soup – like this Tuscan Kale and Potato Soup aka Zupa Toscana that you can freeze to reheat and enjoy when you’re ready,” said Harbstreet. “I always recommend freezing soups into smaller portions so you can take out exactly what you need. One tip on this recipe – wait to add the cream until it’s reheated for that just-cooked taste.”

For more information or recipe inspiration, please visit

About Potatoes USA

Potatoes USA is the national marketing and promotion board representing U.S. growers and importers. Potatoes USA, the largest vegetable commodity board, was established in 1971 by potato farmers to promote the benefits of eating potatoes. For more information on Potatoes USA’s mission to “Strengthen Demand for Potatoes,” visit

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Potatoes Cited as Americans Favorite Comfort Food in Survey

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The Little Potato Co. commissioned a survey that has found 55 percent of Americans rank potatoes as their favorite comfort food. ‘

Spuds outranked pizza (21 percent), macaroni and cheese (15 percent) and pasta (9 percent), according to a news release.

Another finding from the survey was one in four millennials would give up cheeseburgers if forced to choose between them and potatoes.

Favorite ways to eat potatoes include mashed (30 percent), as French fries (23 percent) and baked (22 percent), per the release. Among younger generations, the preference is French fries (32 ;percent), while older generations listed mashed potatoes as their favorite (35 percent).

The survey, which polled more than 1,000 people, found that nearly half of Americans eat potatoes a few times a week, with dinner as the most popular occasion (67 percent). The popularity of potatoes expands every holiday season, when more people (75 ;percent) eat potatoes than any other time of year.

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Mediterranean-Style Eating is Touted for Treating Anxiety, Depression with Potatoes

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San Francisco, CA  – Side Delights® shared trending findings on how potatoes and other vegetables may actually help make people happy.  The link to diet and depression has become an increasingly hot topic following the American Psychiatric Association’s recent 2019 Annual Meeting in San Francisco, where medical experts presented research showing that the Mediterranean-style diet, associated with a reduced risk of cancer and longevity, may also help protect against depression. 1 At the meeting, Dr. Konstantinos Argyropoulos claimed that people who adhere to a Mediterranean diet are less likely to develop symptoms of depression later on in life. The Mediterranean diet, which U.S. News and World Report calls the diet a “well-balanced eating plan”, suggests that for optimum health, consumers should adopt new dietary guidelines: no grains, no dairy, less sugar, more healthy fats, medium amounts of protein, and most importantly, lots of vegetables.

A recent article in Healthline about treating depression and anxiety with a vegetable-based diet, cited two studies supporting the claims. In the first study, after clinically depressed participants ate a modified Mediterranean diet for three months, their symptoms were significantly better. In the other study, Spanish researchers found people who closely followed the Mediterranean lifestyle were 50 percent less likely to develop depression than those who didn’t.2  In another Healthline article dedicated to the health benefits of potatoes, points out that they are rich in vitamins, minerals and antioxidants; can help with weight-loss by curbing hunger pains and cravings, and are naturally gluten-free. 3 

“Potatoes have been known as America’s favorite vegetable for decades, and as research continues to build on the health advantages of vegetable-heavy eating plans, consumers are embracing filling, flavorful ways to incorporate vegetables into more meals, “said Kathleen Triou, President and CEO of Fresh Solutions Network. “Potatoes have a high-satiety factor and are extremely versatile – making them the perfect addition to a vegetable-based diet plan that can not only improve overall health but can help relieve depression.”

For more information on Side Delights® products, programs and recipes, visit

About Fresh Solutions Network®, LLC:  Fresh Solutions Network (FSN) is the exclusive supplier of Side Delights® potatoes and onions.  FSN is a group of family-owned potato and onion growers and shippers who help fresh potato and onion buyers grow their categories, maximize category investment, and increase sales. FSN delivers category insights, collaborative innovation, and customized assortment. Fresh Solutions Network, LLC partners include: Sterman Masser, Inc. (Masser Potato Farms and Keystone Potato Products in Sacramento and Hegins, PA), Michael Family Farms, Inc.  (Urbana, OH), Basin Gold Cooperative, Inc. (Pasco, WA), Green Thumb Farms, Inc. (Fryeburg, ME), Red Isle Potato Growers, Ltd. (Prince Edward Island, Canada), NoKota Packers, Inc. (Buxton, ND), Sun-Glo of Idaho, Inc. (Sugar City, ID) and Mack Farms (Lake Wales, FL).

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Red River Valley Potatoes Shipments Start; Uruguay Expects 65% Increase in Blueberry Exports

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A23The harvest of red and yellow potatoes in the Red River Valley is underway by Black Gold Farms of Grand Forks, ND, according to a press release. In the southern hemisphere, Uruguay is looking to increase blueberry exports.

The grower-shipper has production in numerous states, but “this is our backyard,” Black Gold CEO Eric Halverson said. The company will be harvesting the potatoes in the region for a month, and will store and ship them into April.

“The early quality samples that we’re seeing look fantastic, and we’re ready to get them on the road,” Black Gold Farms’ fresh sales manager Keith Groven said in the release.


Uruguayan Blueberries

The Uruguayan blueberry industry is expecting a significant increase in exports this coming season.

The Union of Horticultural Producers and Exporters of Uruguay (Upefruy) estimated exports will increase 65 percent year-on-year to 2,000 metric tons (MT), up from 1,210 MT last year.

The small South American country has been hit by numerous hail storms over the last couple of years, which have at times destroyed 100 percent of production on some farms.

Exports started in August, with volumes to peaking in September and October and winding down in November.

Last season 45 percent was exported to the U.S. and 35 percent to Europe, all via airfreight.  This year, the country expects to see 40 percent shipped to the U.S., 45 percent to Europe and 15 percent to the U.K.

Uruguay officials point out that the Chinese market access had been finalized in late 2016, but the market remained unattractive due to a 30 percent tariff.

So for now  the country is going to maintain and develop existing markets like the U.S. and Canada, Europe and the U.K., Hong Kong and Malaysia.

The Uruguayan blueberry industry is exploring new ways related to packing and transportation that the industry can become more competitive.

The country is looking develop the industry, putting emphasis on the taste and color of the fruit, and trying to be more rational in the use of resources to be more competitive on price.

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New Campaign Highlights the Performance-Boosting of Potatoes

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A32By Potatoes USA

DENVER — The Potato industry is making a strong statement about potatoes to demonstrate the performance-boosting benefits of America’s favorite vegetable.  Potatoes USA, the nation’s potato marketing and research organization, worked with its members to identify a nutrition-based lifestyle benefit that challenges consumers’ preconceived notions about potatoes.  Extensive research led to a strategy based on a key truth: Potatoes fuel performance.  Most people don’t consider the potato a performance food and are surprised to learn about all of the nutritional benefits. 

Potatoes provide the energy, potassium and complex carbohydrate people need to perform at their best. A medium-size, 5.2-ounce potato with the skin on has, 26 grams of carbohydrate, 620 mg of potassium, and is more energy packed than any other popular vegetable.  Potatoes also contain many other important nutrients that athletes seek such as 27 mg vitamin C, 2 g fiber and 3 g complete protein.1  

Adequate energy intake supports optimal body functions and carbohydrate is the primary fuel for your brain and a key source of energy for muscles.2  And with the skin on potatoes have more potassium than a medium-size banana. Potassium is an important electrolyte that aids in muscle, cardiovascular and nervous system function.

Potatoes USA is bringing its “performance” strategy to life in a new campaign that shows how potatoes fuel athletic performance and poses the question: “What are you eating?” The campaign is based on the idea that consistently beating your personal best isn’t just about how you train, it’s about what you eat.

“The potato undeniably works in the athlete’s favor,” says Blair Richardson, Potatoes USA President/CEO. “The message is clear: If potatoes can fuel elite athletes, they can fuel your active life, too.”

While the campaign features athletes it is not about marketing only to them. It is about showing the power of the potato through people who can influence consumers to think about potatoes differently.

The campaign is being executed through a variety of mechanisms including race sponsorships—including a year-long partnership with the Rock ‘n’ Roll Marathon Series®, advertising, influencer marketing, social media and industry engagement.

About Potatoes USA
Potatoes USA is the nation’s potato marketing and research organization. Based in Denver, Colorado, Potatoes USA represents more than 2,500 potato growers and handlers across the country. Potatoes USA was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. Today, as the largest vegetable commodity board, Potatoes USA is proud to be recognized as an innovator in the produce industry and dedicated to positioning potatoes as a nutrition powerhouse.  

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Health Benefits of Potatoes are Cited

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DSCN8805Are Potatoes Good for You?

Potatoes are an excellent source of vitamin C, and those eaten with the skin are a good source of potassium. Foods that are good sources of potassium and low in sodium, such as potatoes, may reduce the risk of high blood pressure and stroke.
All varieties of potatoes are nutritious and, while both the type and amounts of nutrients may vary slightly depending on the variety, the differences are minimal. So minimal in fact, the FDA nutrition label for potatoes represents a composite of varietals.
The FDA-approved Nutrition Facts Label says it all. Potatoes are:
– An excellent source of vitamin C
– A good source of potassium (more than a banana!)
– A good source of vitamin B6
– Fat-, sodium- and cholesterol-free
– Only 110 calories per serving

Potatoes and Potassium

One medium potato with skin provides 620 milligrams or 18% of the recommended daily value (DV) of potassium per serving and is considered one of the best foods with potassium. Skin- on potatoes rank highest for foods with potassium and are among the top 20 most frequently consumed raw vegetables and fruits. Potassium is a mineral that is part of every body cell. It helps regulate fluids and mineral balance in and out of cells and in doing so, helps maintain normal blood pressure. Potassium is also vital for transmitting nerve impulses or signals, and in helping muscles contract.

Potassium is a powerful dietary factor that may help lower blood pressure. Unfortunately, few Americans are getting the recommended 4700 milligrams per day of potassium they need. (Potatoes make it easier!)

Are Potatoes Fattening?

No. A 5.3-ounce potato has only 100 calories and no fat. Experts agree weight gain occurs when an individual consumes more calories than he or she expends.

Are Fries and Chips Healthy?

Staple foods such as fruits, vegetables and whole grains should be eaten every day, while fried foods and high fat snacks should be viewed as occasional treats. One food, even one meal, does not make or break a healthful diet. Understanding the impact that fried foods, like fries and chips, or high-fat foods like ice cream and cookies, have on your overall eating pattern makes it possible for you to “make room” for them as occasional indulgences.

More information on potatoes can be found at the Potato Goodness website.

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Significant Scientific Research Affecting Potato Industry Announced on Dr. Oz

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019by Fresh Solutions Network, LLC

San Francisco, CA – Fresh Solutions Network applauded the March 23rd episode of Dr. Oz – giving American’s “Permission to eat potatoes again” noting that potatoes are “nutrient power houses” that surprisingly pack about “100 calories per spud” and have zero grams of fat.

Dr. Oz opened his show handing potatoes out to the audience, correcting the misconceptions of “Tater Haters” with nutritional facts on America’s favorite side dish.

The low-carb diet craze damaged the reputation of the potato by creating the misconception that potatoes were “fattening” and unhealthy.  As Dr. Oz and other notable experts in the medical and scientific community have clarified, potatoes have a number of nutritional benefits that may surprise consumers.  In addition to being fat free, gluten-free, sodium free and low-calorie – potatoes are rich in Vitamin C, have more potassium than a banana or broccoli and are vegan and non-GMO.

“We are excited that consumers are finally hearing the great news about potatoes that those of us in the industry have known for a long time,” said Kathleen Triou, President and CEO of Fresh Solutions Network, “Products like Side Delights®  fresh potatoes are a natural, healthy, family favorite side dish, and we expect to see an increase in purchasing habits as the medical community and consumer media help restore the reputation of the potato.”

The syndicated series is set to air its 10th season in 2018/2019. Dr. Mehmet Oz, host of the show since its premier has called the show a “field guide in helping viewers navigate their path to wellness.”

About Fresh Solutions Network, LLC:

Fresh Solutions Network is a group of family owned growers and shippers who choose to work together to make the potato and onion industry better for everyone. FSN helps fresh potato and onion buyers grow their categories, maximize category investment, and increase sales. FSN delivers category insights, collaborative innovation and customized assortment. Fresh Solutions Network, LLC partners are: Sterman Masser, Inc. (Masser Potato Farms and Keystone Potato Products in Sacramento and Hegins, PA), Michael Family Farms, Inc. (Urbana, OH), Basin Gold Cooperative, Inc. (Pasco, WA), Green Thumb Farms, Inc. (Fryeburg, ME), Red Isle Potato Growers, Ltd. (Prince Edward Island, Canada), NoKota Packers, Inc. (Buxton, ND), Sun-Glo of Idaho, Inc. (Sugar City, ID) and Mack Farms (Lake Wales, FL).

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Big Idaho Potato Truck Sets Sail In NYC Harbor

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IdahoPotTkBy The Idaho Potato Commission

EAGLE, IDAHO — The world’s largest potato on wheels traded its tires for buoys in celebration of the 2016 Idaho® Potato Harvest. On Wednesday, August 24, the giant spud embarked on her maiden voyage through the New York Harbor – beginning in Brooklyn and passing all the major landmarks in South Manhattan including the Brooklyn Bridge, Statue of Liberty and Freedom Tower.

Over the next several weeks 320,000 acres in Idaho will be harvested and yield more than 13 billion pounds of Idaho® potatoes. New York is the largest consumer of Idaho® potatoes, and two iconic New York-based restaurants, Macy’s and Toffenetti’s, were instrumental in establishing Idaho® baked potatoes as a premium menu item back in the 1930’s.

New Yorkers consume more potatoes than any other state. To show its appreciation, the Idaho Potato Commission (IPC) donated 12,000 pounds of Idaho® potatoes (equivalent to the weight of the Big Idaho® Potato on the Truck) to Holy Apostles Soup Kitchen, New York’s largest emergency food program. They’ve consistently served 1,000 homeless and hungry people every weekday for the past 30 years.

“New Yorkers have played a major role in building the Idaho® potato brand and making the baked Idaho® potato one of the most sought after side dishes on the menu,” explained Frank Muir, President & CEO of the IPC. “It was a privilege for us to spend time at Holy Apostles Soup Kitchen and provide and serve healthy Idaho® potatoes to those who are less fortunate.”

The Big Idaho® Potato Truck was built five years ago to celebrate the IPC’s 75th anniversary. The organization wanted to celebrate the milestone in a big way, and more importantly, include the entire country in the celebration. The idea for the Truck was born from a vintage postcard depicting a giant potato on a flatbed trailer with the quote, “We Grow ‘Em Big in Idaho.” To date, the Truck has traveled over 100,000 miles promoting the heart-healthy benefits of the Idaho® potato and donating to local charities through its “A Big Helping” program.


About The Idaho Potato Commission

Established in 1937, the IPC is a state agency responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered certification mark that assures consumers 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, which differentiates them from potatoes grown in other states.

The Big Idaho® Potato Truck travels across the country carrying the world’s largest potato on wheels — a 28 foot long, 12 foot wide, 11.5 foot tall, 6 ton spud. It was built to celebrate the Idaho Potato Commission’s 75th anniversary in 2012 and was intended to be on the road for one year. But it was such a hit the journey continued and today it’s more popular than ever. For more information visit

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Popularity of Potatoes Continues with New Ways to Eat Them

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DSCN6944Potatoes remain a staple in the American diet,  whether fried or mashed.  In fact, potatoes account for 15 percent of all consumed vegetables.

Even though sweet potatoes are currently experiencing increased popularity, the potato remains king among Americans.  Over 44 billion pounds of potatoes were harvested in 2015, compared with just a little under 3 billion pounds of sweet potatoes.

One of the reasons potatoes continue to be such a dominant part of the American diet is inventing new ways to eat them.  Starting in 1970, processed potato products surpassed raw potatoes in sales, and consumption of fresh potatoes fell from a high of 81 pounds per person in 1960 to an average of 42 pounds by the 2000s.  But potato consumption has continued to increase as people find different ways to get their potato fix.  On average, Americans now eat 55 pounds of frozen potatoes per year in addition to 17 pounds of potato chips.

Potatoes’ distant vegetable relatives, squash and pumpkin (or eggplant, a type of squash), are not nearly as popular with Americans, but pumpkin production has steadily increased in recent years from a little less than 1 billion pounds in 2000 to a little more than 1.3 billion in 2014.  Squash production, on the other hand, has slowly declined from almost 900 million pounds in 2000 to a little under 575 million in 2014.

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Potato Popularity is on the Rise, Claims Study by Potato Organization

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040A new survey conducted by the Idaho Potato Commission revealed that 97 percent of Americans said they eat potatoes and more than 81 percent enjoy them as a side dish, snack or main course on average of three days per week.

“The Idaho Potato Commission’s marketing programs have one main objective – to increase Idaho potato consumption nationwide,” Frank Muir, president and chief executive officer of the IPC, said in a press release. “We were thrilled with the survey results, which found consumer attitudes toward potatoes shifting. America’s favorite vegetable is now consumed three times a week, up from two times per week in 2009.”

The survey also revealed that more men than women (84 percent vs. 78 percent) eat potatoes once a week, and that Midwesterners are more likely than those in other regions of the country to eat potatoes at least once a week (88 percent vs. 78 percent).

Regarding how consumers eat their potatoes, the survey showed that baked (29 percent) led the way, followed by mashed (25 percent), French fries (17 percent), hash browns (9 percent) and potato chips (5 percent).

Baked potatoes are favored more by those who are age 45 and up than by 18-44 year-olds (36 percent vs. 23 percent). More 18-44 year-olds than those who are 45 and older prefer French fries (21 percent vs. 12 percent).

When survey participants were asked which vegetable they crave most, potatoes were the clear winner. Nearly one quarter (24 percent) of the Americans chose spuds, followed by leafy greens such as lettuce, kale or spinach (20 percent), broccoli (14 percent), tomatoes (13 percent) or corn (11 percent).

Despite the growing “buy local” movement, 72 percent of Americans would eat Idaho potatoes over potatoes from other states, according to the survey.

The Idaho Potato Commission survey was conducted by Kelton between Jan. 7 and Feb. 3 among 1,000 nationally representative Americans ages 18 and over using an email invitation and an online survey.

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