It's Time To Put Potatoes Back On The Table

Main Category: Nutrition / Diet
Article Date: 23 Apr 2011 - 0:00 PDT


Hungry for a meatloaf cupcake with mashed potato frosting? How about potato tacos? Or a loaded baked potato pizza? With the popularity of low-carb diets waning, potato-based dishes are turning up on more dinner tables and restaurant menus as a healthy addition to almost any meal.

The "Ingredients" column of the April 2011 issue of Food Technology magazine, published by the Institute of Food Technologists (IFT), examines the history of the spud as well as some of the innovative ways it can be prepared and new products on the market that showcase the healthy advantages of potatoes.

"Compared by some to a blank slate, potatoes can effectively work with a wide range of different flavors and ingredients," writes author Donald E. Pszczola, senior editor of Food Technology and author of the magazine's "Ingredients" column.

Potatoes are the world's fourth most-important food crop behind wheat, maize and rice. World production exceeded 325 million metric tons in 2007. Although the United States produces just 28 percent of the world's mass of potatoes, it is one of the largest potato consumers in the world at 126 pounds per capita.

Pszczola found in researching his column that potatoes are appearing on menus in a variety of dishes.

Some of the more innovative include:

Lime Chicken Potato Tacos, which are less than 250 calories and 7g of fat per serving. Adding potatoes increases potassium and vitamin C without sodium, fat or cholesterol.

Creamy Potato Leek Soup with Tangy Tarragon Drizzle, the winning recipe from the U.S. Potato Board's "See Your Spuds in the Spotlight" recipe contest.

Mediterranean-inspired cuisine such as Salad with Potato Medley, Potato Crusted Goat Cheese, Potato Risotto, Potato Chips Strips, Gnocchi Tart with Purple Potato Puree and Caramelized Cauliflower and Potato Soup.

Source: Institute of Food Technologists (IFT)

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