It turns out the Idaho potato is not the whole story. According to the Food and Agriculture Organization of the United Nations (FAO), the potato may soon surpass corn (maize) as the world’s leading crop. The potato is a vital part of the global food system, and will play a role in strengthening world food security and alleviating poverty. Potatoes are a safer crop in hard economic times, since they are not a globally traded commodity.

Photos/Recipes courtesy
Idaho Potato Commission

The potato is extremely important to the State. Potatoes contribute $2.5 billion (15%) of Idaho's gross state product.

More potatoes are produced in Idaho each fall than in any other growing region. Idaho's output represents about 30% of the total fall production in the United States.

Idaho's potato output is equivalent to 120 million burlap bags, each containing 100 pounds of potatoes. 12 billion pounds!

The Idaho Potato Commission is a state agency with responsibilities including promoting Idaho potatoes. Well, in the nearly seventy years the Commission's been around, they've done a great job.

The Commission is funded by a tax levied on all Idaho-grown potatoes. The tax is used to advertise, promote and fund research to expand Idaho's potato markets.

The Idaho Potato Commission does one thing to promote their product: Share great potato recipes with everyone.

The colder months are here, so you'll need a good recipe that's a genuine "belly-warmer". Here's an easy recipe....the perfect chowder dish....so simple, hearty and tasty! A favorite at my house all winter long. Be sure to give this one a try!

INGREDIENTS:

• 2 large Idaho Potatoes, peeled and diced
• 1/4 cup thinly sliced celery
• 1 medium carrot, peeled and chopped
• 1 small onion, chopped
• 1/2 teaspoon dried whole thyme
• 1 (8-ounce) bottle clam juice
• 1 (14 1/2-ounce) can stewed tomatoes, undrained and chopped
• 1 (6 1/2-ounce) can minced clams, undrained

Manhattan Clam and
Potato Chowder

DIRECTIONS:

Combine potatoes, celery, carrot, onion, thyme, clam juice and tomatoes in a 3-quart microwave-safe casserole dish; cover with microwaveable plasic wrap and microwave on HIGH 15 to 18 minutes, or until potatoes are tender, stirring every 5 minutes. Stir in clams; cover and microwave on HIGH 2 to 3 minutes, or until thoroughly heated. Makes 4 servings. Serve it hot, with a crusty bread!

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