United States Potato Board
The United States Potato Board (USPB) was established in 1971 by a group of potato growers to promote the benefits of eating potatoes. The mission is to increase demand for potatoes and potato products through an integrated promotion program, thereby providing U.S. producers with expanding markets for their products. As the demand for lighter, healthier menu options and bold global flavors continues to grow, potatoes provide the perfect canvas for menu innovation.
On their own, potatoes are lean and offer carbohydrates that fuel the body's brain and muscles. A closer look at the nutrients in potatoes may surprise you. The 110 calories in a medium potato provide an excellent source of the antioxidant vitamin C. One medium sized potato is a good source of vitamin B6, important for energy metabolism, and potassium, which helps maintain normal blood pressure. In fact, with the skin on, potatoes contain the most potassium among top-selling fruits and vegetables.
Maximize the health benefits and creative presentation of the potato by adding light yet flavorful seasonings, wholesome vegetables, beans, and lean meats. Today's healthy preparations do not sacrifice flavor for health. It's as simple as tossing an assortment of specialty potatoes—red, purple, yellow—with fresh herbs and healthy oils (e.g., olive, canola), and roasting. Serve as an accompaniment to just about any entrée or as a small plate with a drizzle of aïoli or other flavored mayonnaise. Potatoes can be mashed in their jackets to increase the fiber and nutrient contents found in the skin. Some or all of the butter in traditional mashed potatoes can be replaced with olive oil, broth, or combined with vegetables such as with a Mash of Fava Beans and Greens as demonstrated by Chef John Ash in the 2008 Worlds of Healthy Flavors conference. Soups and sauces can also be thickened with pureed potatoes or dehydrated potatoes instead of added fats.
Today's exciting global flavors offer a myriad of toppings ranging from salsas and bean medleys to herb and vegetable medleys. Combining potatoes with other vegetables adds perceived value and appealing color without much added effort. Potatoes sautéed with tender green beans, rosemary, lemon and pepper flakes or a grilled potato and endive with tomato concasse' and pulled parsley salad are a few ideas for starters.
Virtually any big, bold-flavored sauce from the Mediterranean or Latin America, such as a light vinaigrette with the sizzle of toasted cumin seed drizzled over roasted yellow potatoes or a Moroccan Layered Potato Salad flavored with charmoula vinaigrette, can bring new inspirations. Latin flavors are an especially great match for the potato. Consider a smoked chicken and potato salad stuffed in a pickled ancho chile as a starter or small plate.
The fully loaded baked potato—if loaded with healthful topping such as beans, salsas, and roasted vegetables—can now mean more flavor, more nutrients, and a fresh appeal for healthy menu innovation.
Contact Us
United States Potato Board7555 E Hampden Ave #412
Denver, Colorado 80231
Phone (303) 369-7783
Fax (303) 369-7718
Web sites: healthypotato.com, uspotatoes.com