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 chilly months are here, so we'll need a good recipe for a tummy-warming dish. Here's a favorite with Idahoans during cold times. This flavorful stew is easy, loved by everyone and is both hearty and healthy. It’s also a great spot for using up left-over turkey! This recipe courtesy of the Idaho Potato Commission. Be sure to give this one a try.

INGREDIENTS:

• 2 pounds Idaho Potatoes, scrubbed and cut in 1/2-inch cubes (about 5 cups)
• 1 tablespoon olive oil
• 2 10-ounce packages frozen chopped onions
• 1/4 cup chopped dried tomatoes
• 2 pint, 14 ounce can (46 ounces total) low-sodium chicken broth
• 2 cups shredded, cooked turkey
• 3 cups packaged, chopped, frozen mixed vegetables, thawed
• freshly ground pepper to taste

Hearty and Heart-Healthy
Idaho Potato Soup/Stew

DIRECTIONS:

In heavy soup pot, heat oil on high and stir in onions. Cook, stirring occasionally, for about 20 minutes or until well browned.
Add potatoes, dried tomatoes and broth.
Bring to boil and cook covered for 10 minutes or until tender.
Add turkey and vegetables, return to boil and cook 6 - 8 minutes. Add pepper.

Yield: 8 servings. Estimated Nutritional Analysis per Serving: 301 calories, 5 grams fat, 30 grams protein, 263 mg sodium, 48 grams carbohydrate, 30 mg cholesterol

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