Peak of Season: Idaho Russet Potatoes

January 30, 2018
| Created by Hannah Langley, MS, RDN, CD

This month, russet potatoes from our northern neighbor, Idaho, are peak of season! As long as you don’t deep fat fry them (like chips and fries), potatoes are a nutrition powerhouse. Pick some up today to enjoy a dose of nutrition and seasonal flavor. Looking for spud inspiration? Here are Harmons dietitians favorite ways to enjoy potatoes:

We pay attention to portion size. Potatoes are a vegetable, but consider them the starch/grain serving for your meal. Limit starchy foods to about ¼ of your plate, and balance it with a ¼ plate lean protein, and ½ plate non-starchy vegetables.

Wash and scrub potatoes well, but keep the skin on! This is where many of the nutrients (especially the fiber) are found.

Try oven-baked “fries”—preheat your oven to 425 degrees F, cut potatoes in half lengthwise, then cut halves into 4 slices. Toss with oil to coat, season with salt, pepper and other spices of choice, and cook about 30-35 minutes, or until potatoes are golden and tender.

Add diced potatoes to broth-based soups. Use an immersion blender to blend the potatoes and make your soup “creamy” without the extra fat and calories of cream.

Dinner in a flash: Microwave bake a potato by scrubbing, poking with a fork, and microwaving for 7-10 minutes depending on size. Top with salsa, 1 ounce of shredded cheddar, and a dollop of plain Greek yogurt.