what are idaho potatoes good for?
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Idaho potatoes can be used in a wide range of recipes, from fries to hash browns to soup to roasted potatoes and even turkey hash. Russet potatoes are a versatile variety, but they are the potato when you want to make baked potatoes or twice-baked potatoes.
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Some varieties of Idaho potatoes such as the Ranger can grow to be 4-5 pounds in size. The largest size potato Idaho sells commercially is a 35 count, or 35 potatoes in a carton weighing 50 pounds. So that's an average of just under 1 ½ pounds per russet.
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['Potassium. The predominant mineral in potatoes, potassium is concentrated in the skin and may benefit heart health (16, 17 ).', 'Vitamin C. ... ', 'Folate. ... ', 'Vitamin B6.']
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These include small and large red-skinned potatoes, blue, purple and fingerling potatoes. They are low in starch and high in moisture and sugar. ... Waxy potatoes are good for boiling because they hold their shape well, and their firm yet creamy texture makes perfect potato salads!
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Idaho® potatoes should be baked at 400°F for 50-55 minutes (convection oven) and 55-60 minutes (conventional oven).
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Potatoes are rich in vitamins, minerals and antioxidants, which make them very healthy. Studies have linked potatoes and their nutrients to a variety of impressive health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity.
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The soil, clear clean water, clean air and climate in Idaho make potatoes superior to any potato grown anywhere else. Summer days along the Snake River valley are sunny and warm, combined with Idaho's cool nights provide ideal climate conditions for the growing and production of potatoes.
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Idahos or russets, the general all-purpose kind of baking potatoes, are not great for soups because they are high in starch and low in moisture and have a mealy texture. In soups, they will soak up liquid and lose their shape. You can use them, however, to thicken the soup or in creamy soups.
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Our instant mashed potatoes are always made with 100% real Idaho potatoes to keep the natural, fresh potato flavour, texture, and aroma. Easy to prepare and ready in just 1 minute, Idahoan Perfect Mash has all the goodness of homemade mashed potatoes without needing to clean, peel, boil, and mash!
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There's no reason to shun potatoes because they're white and look like a "bad" starch. As long as they're not deep fried, potatoes can be good for your heart. They're rich in potassium, which can help lower blood pressure. And they're high in fiber, which can lower the risk for heart disease.
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Not all tubers are created equal as far as mashed potatoes are concerned. Potatoes fall into three categories: starchy, waxy, and all-purpose. You want to use the starchy ones to get a creamy mash. We prefer Yukon golds for their buttery texture (and golden color), but Russets (aka Idaho potatoes) are also good.
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Idaho Russet potatoes are russet-skinned with white flesh. They're what we typically imagine when we think of potatoes. They have a neutral potato flavor, a fluffy, creamy and soft texture, and are best for baking, mashing and making French fries. ... They have smooth skin with yellowish flesh, and a classic potato flavor.
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Potatoes also offer vitamin B6, vitamin C and iron, and are an excellent source of potassium. A medium potato provides about 20% of the recommended daily value for potassium, an important mineral that may help blunt sodium's effects on blood pressure.
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Potatoes are low in fat and high in fiber and complex carbohydrates. They are also provide a bit of protein, vitamins C and B6, and a healthy dose of minerals, including potassium, which promotes good heart and muscle function.
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The Best Way To Boil Idaho® Potatoes. ... Potatoes should be scrubbed before boiling, rather than soaked. Soaking potatoes in water can sap nutrients and flavor. To enrich the flavor of potatoes boil them in a favorite stock, or for a mild, sweet taste, boil in milk.
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Russet is one of the most versatile types of potatoes, suitable for frying, mashing, baking and roasting. They are often called Idaho potatoes after the top producing state that grows roughly 11.5 billion lbs. of them each year. Russet potatoes are relatively low in calories, with only 160 calories in a medium potato.
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Idahos or russets, the general all-purpose kind of baking potatoes, are not great for soups because they are high in starch and low in moisture and have a mealy texture. ... When it comes to stews where there is not as much liquid, you can use almost any potato, including russet potato (see stew recipe below), if you like.