Did you know?

Potatoes can be GIGANTIC!!!  The world’s largest pgo giantsotato weighed in at 18 pounds! That’s enough for 73 orders of medium fries at McDonalds!!!

In 1995, Potato Plants were taken into space with the space shuttle Columbia.  This marked the first time any food was ever grown in space!potatoes-in-space

One baked potato with the skin, is only 100 calories and has more Vitamin C than an orange.

Potato chips and French fries are made from real potatoes, so although they are high in fat, they still provide some daily nutrients.  Like any food, they should be enjoyed in moderation as part of a healthy diet.imagesD5Y0H72B

If you are athletic, the carbohydrate energy from potatoes will refuel hard working muscles to help them recover and keep going!potato0001

The word potato comes from the Spanish word patata.

The very first potatoes that were planted in North America was in Derry New Hampshire in the year 1719.



Drop Potato Dumplings

kluski picThis recipe for Polish Drop Potato Dumplings – Kluski  – uses raw, grated potatoes.

These dumplings couldn’t be easier — no rolling or cutting. The slack or loose dough is dropped into the water by spoonfuls and boiled until tender.


1 large raw Summertime Potato, peeled and finely grated

1 cup all-purpose flour

1 cup whole milk

1 onion, chopped

½ lb bacon

Salt and pepper to taste


Brown bacon in a large skillet until crispy.  Add onion and cook until tender.  Set pan aside, keeping warm.

Bring a large saucepan of salted water to a boil. Meanwhile, in a medium bowl, mix together the grated potato, flour and milk. Add salt and pepper to taste and mix until a thick paste forms.

Dip a teaspoon in the boiling water, then dip teaspoon in the dumpling mixture, picking up half a teaspoon or so, and slide it into the gently boiling water. Continue until all the dumpling dough is gone. Simmer about 20 minutes or until dumplings taste done. Drain in a colander and add to bacon mixture. Stir to mix. Serve as a side dish or main dish.

Sausage, Peppers and Potatoes

This dish is a perfect one pan meal.



baby red potatoes

5 – 6 Summertime Red Potatoes, cut into bite-sized pieces

1 lb Italian sausage links

1 orange bell pepper, chopped

1 red bell pepper, chopped

1/2 sweet onion, chopped

1 tsp paprika

1 tsp rosemary

1 tsp garlic powder

1 tlbs olive oil

In a large bowl, toss potatoes with 1 tlb olive oil, rosemary, paprika and garlic powder until well coated. Put potatoes in skillet over medium heat and cover with a lid.  Cook for 15 minutes, turning occasionally.  Set aside and keep warm.

Put remaining olive oil in a large skillet and preheat over medium heat. Cut the sausage into 1″ pieces and add to the heated skillet.  Cook until sausages are browned on all sides and the middle is cooked through.  Drain excess oil from the pan and add peppers and onions.  Cover and cook 10 more minutes until the vegetables are tender.  Add potatoes and combine.  Salt and pepper to taste.


Smashed Potato Bites

Smashed Red Potatoes can be served as a side dish or as a tasty  appetizer, and are very easy to make.

smash ban

Courtesy of lovethatfood.com

2 lbs Summertime Red Potatoes

3 tlb olive oil

3 tlb butter

3 cloves garlic, minced

1 tlb fresh thyme, grated

Rinse and gently scrub potatoes. Place potatoes on a rimmed baking sheet. Pour 3/4 cup water into the baking sheet and tightly cover with aluminum foil. Bake for 30 minutes at 500° F or until potatoes poke easily through the aluminum foil with a fork.

While potatoes are cooling, melt butter in a sauce pan. As soon as butter is melted, add garlic and sauté until light golden brown (about 1 minute). Remove from heat and stir in thyme.

Drizzle oil over the potatoes, rolling the potatoes to coat. on baking sheet. Using another baking sheet, evenly space potatoes and press down firmly over potatoes, flattening potatoes until they are 3/8” to ½” thick. Spoon butter, garlic and thyme mixture over potatoes. Season to taste with salt and pepper. Return potatoes to oven (uncovered) and bake for another 5-10 minutes or just until potatoes and garlic are lightly browned. Serve immediately.


Potato Bites

BITES PICFall is for football!

These Potato Bites are easy, delicious and perfect for a sports-loving crowd, should you find yourself surrounded by one this weekend.

baby red potatoes



1 pound Summertime Red Potatoes

2 1/2 teaspoons salt, divided

1 1/2 teaspoons minced fresh rosemary

1 tablespoon olive oil

Freshly ground pepper

12 to 16 ounces thick-cut bacon

1 cup  sour cream

1 to 3 teaspoons hot sauce

Salt and pepper

Cut potatoes into 1″ pieces, keeping the chunks roughly the same size. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. Bake at 400°F for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it.

Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.


Crispiest Potato Chips

chips picWho doesn’t like Potato Chips? And the crispier, the better!


These are the keys to great potato chips:  A lower frying temp gets the moisture out; a vinegar soak ensures they’re crisp.iowa potatoes



1½ pounds Summertime Russet Potatoes

½ cup distilled white vinegar

Vegetable oil (for frying; about 8 cups)

Slice potatoes about ⅛” thick. Place in a large bowl, add cold water to cover, and stir to release starch; drain. Repeat until water runs clear. Return potatoes to bowl; cover with ½ cup distilled white vinegar and 6 cups water. Let sit at least 30 minutes or up to 2 hours. Drain; pat dry.

Fit a medium heavy pot with thermometer; pour in oil to measure 4”. Heat over medium-high until thermometer registers 300°.

Working in 6 batches and returning oil to 300° between batches, fry potatoes, turning occasionally to cook evenly, until golden brown and crisp (oil will have quit bubbling), about 5 minutes per batch. Using a slotted spoon, transfer to a paper towel–lined wire rack. Season with salt.

Chicken and Potato Pot


This Chicken and Potato Pot is warm, easy and perfect for fall weather.


4  of your favorite Summertime Potatoes, cut into small cubessoup
1 tbsp Olive oil
1 Onion, finely chopped
1 Clove of garlic, chopped
2 Small zucchini, thickly sliced
4 Skinless Chicken breasts, cut into small chunks
6 Baby carrots, peeled and cut in half lengthways
6 Baby sweetcorns, cut in half lengthways
12 oz Chicken stock
1 cup Tender stem broccoli
Handful of fresh herbs – thyme, coriander and parsley or you could use 1 tsp dried mixed herbs.


In a large pan heat the oil and add onion, garlic, zucchini and chicken. Cook for 3-4 minutes. Add the carrots, corn, potatoes, stock and herbs. Bring to the boil and fast simmer for 15-20 minutes with lid on pan.Three minutes before the end of cooking add the broccoli to the top of the pan to lightly steam. Serve in deep bowls.

Potato Jokes

What do you call a baby potato?  – A “Small fry”!

What do you say to an angry 300 pound baked potato?  – Anything, you just butter him up!!

Why did the potato cross the road?  – He saw a fork up ahead!!

Why do potatoes make good detectives?  – Because they keep their eyes peeled.

What do you call a lazy baby kangaroo?   -A pouch potato.

Why did the french fry finish last in the potato race?   -He couldn’t ketchup.

What is the scariest day for a potato?   -Fry-day.

How come potatoes never get lost?   -They always take the same root home.

What did the teacher say to the bad spud?   -You’ll never sprout to anything.

Where were the first French Fries made?  -In Greece!

iowa potato packers

Perfect Fit for a Healthy Diet

fat free

The funny thing about potatoes is………..

since we all grew up with them, we think we know all about ‘em. In fact, there is a lot of misinformation about potatoes; sometimes people think of them as a fattening starch, when in reality, they’re a healthy, fresh vegetable.

More and more, studies are showing they are a perfect fit for a healthy diet, assuming you go easy on the butter and sour cream.

So-called “low-carb diets” love to malign potatoes. In fact, research shows potatoes are a great tool in weight loss. They are low in calories and are full of fiber, potassium and vitamin C.

Potato Power

How to Make a Potato Battery

Making a clock run on potato power is easier that you might think. This project is easy, bizarre and makes a sweet science fair project or chemistry experiment. Who knew potatoes could be so empowering?

What You Need:

  • Two Potatoes
  • Two short pieces of heavy copper wire
  • Two common galvanized nails
  • Three alligator clip/wire units (alligator clips connected to each other with wire)
  • One simple low-voltage LED clock that functions from a 1- to 2-volt button-type battery


  1. Remove the battery from the battery compartment of the clock.
  2. Make a note of which way around the positive (+) and a negative (-) points of the battery went.
  3. Number the potatoes as one and two.batt
  4. Insert one nail in each potato.
  5. Insert one short piece of the copper wire into each potato as far away from the nail as possible.
  6. Use one alligator clip to connect the copper wire in potato number one to the positive (+) terminal in the clock’s battery compartment.
  7. Use one alligator clip to connect the nail in potato number two to the negative (-) terminal in the clock’s battery compartment.
  8. Use the third alligator clip to connect the nail in potato one to the copper wire in potato two and set the clock!


How the Potato Clock works

A potato battery is an electrochemical battery, otherwise known as an electrochemical cell. An electrochemical cell is a cell in which chemical energy is converted to electric energy by a spontaneous electron transfer. In the case of the potato, the zinc in the nail reacts with the copper wire. The potato acts as a sort of buffer between the zinc ions and the copper ions. The zinc and copper ions would still react if they touched within the potato but they would only generate heat. Since the potato keeps them apart, the electron.