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661 South Rivershore Lane
Suite 230
Eagle, ID 83616
(208) 334-2350
Russet potatoes are grown in many states, however, only potatoes grown in Idaho can be called Idaho® potatoes. Idaho’s ideal growing conditions – the rich, volcanic soil, climate and irrigation – are what differentiate Idaho® potatoes from potatoes grown in other states. While the russet is the most well-known potato grown in Idaho, more than 25 other potato varieties are grown in Idaho including Yukon Golds, Reds, and Fingerlings.
To be sure you're getting genuine, top-quality Idaho® potatoes, look for the “Grown In Idaho®” seal, which features a silhouette of the state of Idaho, and for the registered certification mark, "Idaho® Potatoes." By state law the Grown in Idaho® seal must be on all bags or boxes. Check the containers. If the seal is not there, you are not getting genuine Idaho® potatoes.
Genuine Idaho potatoes have a rounded, somewhat elongated shape, few and shallow eyes, net-textured skin and a deep brown color. Look for clean, smooth, firm-textured potatoes that have no cuts, bruises or discoloration.
Don't buy potatoes that are soft or have excessive cuts, cracks, bruises or discoloration and decay. If your potatoes have any green spots, pare them off before cooking because they could taste bitter.
When Idaho® potatoes are shipped from our state there is a quality control inspection performed on them — this is just one of the reasons Idaho has such a good reputation for growing the highest quality potatoes in the world. When produce is received by the intended retailer, if there is any question about the quality, it is inspected by the U.S. Department of Agriculture. The Idaho shipper has no control after their potatoes have been received by the retailer.
It is possible that your purchase was on the shelf longer than the retailer intended. In most circumstances, when a consumer purchases a produce item from a retail store which they are dissatisfied with, you only need to return the unused portion and the sales receipt to the retailer and they will replace or refund your money.
The greenish color sometimes seen on potato skins occurs when the potatoes have been exposed to natural, artificial, or fluorescent lights. This can happen due to lighting in supermarkets or at home, if you store your potatoes out in the open where they are exposed to natural light. The green color is due to chlorophyll developing in the skin which leads to increased quantities solanine, which causes a bitter taste. This is concentrated close to the potatoes surface and is easily removed when peeled. Only if the potato has prolonged exposure to light will the bitter taste and color penetrate deeper into the potato.
We recommend that you don’t eat the green part of the potato due to the bitter taste. Just peel away the green sections before preparing the potatoes and serving to your guests.
Yes! To cook potatoes in the microwave, first scrub, dry, and prick your potatoes with a fork, then wrapped in a paper towel and place one inch apart on a microwave rack. Cook according to your microwave's guidelines, making sure to turn potatoes once during cooking. Don't exceed the cooking time, as potatoes will continue to cook after they're removed from the microwave.
If you’re in a hurry to prepare potatoes but feel that microwaving makes the potato too moist, here’s one easy tip: Turn on the oven to 400ºF and place the potatoes directly on the rack for about 15 minutes. Then, pull the potatoes out and put them in the microwave. You’ll find that the skin is dry and crispy and the potatoes cook faster, giving you the taste of oven baking with the speed of microwaving.
Idaho-grown potatoes have a high solids content, meaning there's more potato and less water. The high quantity of starch grains cook to a light, fluffy texture and full, firm appearance when properly prepared.
Baked simply with a squeeze of lemon, some salt, and pepper. Topping the baked potato with salsa is also a good solution to add flavor while keeping to cleaner eating.
To preserve the Idaho® potato's abundant nutrients, cook with the skins on whenever possible and steam rather than boil. As an additional tip, save the cooking water after steaming potatoes, as some of the potatoes' nutrients will have escaped. Use it to make gravies or bread, or to moisten mashed potatoes.
No, Idaho® potatoes are gluten-free and often used as a substitute for breads or pastas in gluten-free dishes.
Planting usually starts in early April and goes into mid-May; the bulk of the planting happens in the last two weeks of April and the first two weeks of May. The warmer areas of the valley start planting earlier, but they don’t plant nearly as heavily as the cooler areas of the state. Harvest begins in early September and can run through most of October. Most of the potatoes are harvested in the last two weeks of September and the first two weeks of October.
Small Idaho® potatoes are best for use in salads, while medium-sized Idaho® potatoes are quite versatile and can be used baked, mashed, or fried. Large potatoes are ideal for French fries or the "meal-in-itself" baked potato.
There are two grades of Idaho® potatoes typically sold in foodservice. A No. 1 potato from Idaho comes packed in cartons and has less defects, as well as a nice oval shape with few eyes. The No. 2 potato is commonly used in dishes where the overall appearance is not as important, such as freshly made French fries, mashed potatoes, or hash browns. The No. 2 is packed in burlap bags, plastic, or paper bags and can also be sourced in a one-piece box.
There are also several varieties of Idaho® potatoes, the largest and best known variety being the Russet Burbank. It has high solids, meaning it bakes up dry and fluffy or fries crisp and golden brown. Another popular variety is the Russet Norkotah, which also works well as an all-purpose potato but has a slightly moister taste. Learn more about Idaho® potato varieties here.
Store Idaho® potatoes in a cool, dark, and well ventilated place with minimal exposure to excessive heat or light to help prevent spoiling. The potato is about 80% water, so high humidity helps them to retain their moisture. Potatoes will keep for about a week at room temperature and for several weeks at 45–50ºF. With temperatures above 55ºF the potato will start to shrink and is more susceptible to sprouting.
Keep in mind that refrigerator temperatures are too low and will convert the potato's starch into sugar, resulting in a sweet taste and possibly causing potatoes to darken prematurely while frying.
Before storing Idaho® potatoes, look them over and make sure to use any bruised ones first. Since dampness can cause decay, it is best not to wash spuds before storing.
Once mashed, Idaho® potatoes can be frozen but will typically oxidize or turn gray in a matter of days. To help prevent this, add a small amount (about a tablespoon) of white vinegar or concentrated lemon juice to the mixture once cooked.
If stored in the most ideal conditions, at 45-48ºF with 95% humidity, the potatoes could potentially last for months. If you store your Idaho® potatoes in a dark, cool, well-ventilated location, they will likely stay fresh for a couple of weeks.
The best way to tell if a potato has been refrigerated is to use a piece of diabetic (litmus) tape. Place a piece of tape on the cut surface of the potato. If the paper turns dark, this means that the sugar content of the potato is elevated and it should not be used for cooking until it has been “cured.” To cure a potato, leave it at room temperature in a cool, dark place for 5–10 days prior to using. This will allow the sugars to return to starch and reduce the possibility of darkening during cooking.