Not many vegetables go back in human history as far as spuds do.
Potatoes (Solanum tuberosum) have been cultivated in various forms since Incan times and beyond. Ever heard of Peruvian purple potatoes? Now that’s ancient food.
It’s hard to imagine the potato capital of the world being anywhere but Idaho, yet these starchy little tubers took root in what is now South America many moons ago, long before they were picked up by explorers and dispersed to nearly every corner of the globe. (Sorry, the Irish didn’t invent potatoes.)
Of course, back in those days, these well-traveled root vegetables, which had a bitter taste and came in a variety of colors including purple, blue and red, looked nothing like the russet bakers of today.
“Potatoes have such an amazing history,” says Don Odiorne, vice president of food service at the Idaho Potato Commission (IPC), an organization that’s championed “Grown in Idaho” spuds for the better part of 80 years.
Odiorne, known as “Dr. Potato,” wears many hats at the IPC. Some of his daily duties include holding educational seminars, managing the jam-packed website and coordinating all the paid bloggers from around the world who contribute to the interactive blog. Let’s just say he’s passionate about spuds, the story they tell and the places they’ve been.
“What goes around comes around, because the trend in potatoes right now is global preparations, like recipes from South America and India,” he says. “I have bloggers from different ethnic backgrounds who like to share their family recipes, some of which go way back.”
Randy King, a corporate chef with the J.R. Simplot Company, loves potatoes and all their many uses, which makes sense considering the company he works for boasts such a storied history with the beloved spud. King is particularly fond of Southeast Asian-style recipes and other dishes from that part of the world.
“Potatoes grow so well in those warmer climates. I mean, potatoes are grown all over the world in small family plots, which get turned into recipes that feed generations over the years,” King explains.
King recommends trying new recipes and occasionally taking a break from greasy fries and big bakers smothered with sour cream, butter and chopped bacon. He spends many hours in the Simplot test kitchen (along with the other corporate chefs) perfecting the various recipes that end up on the website.
“Potatoes are so nutritious, and they can be easily taken in different directions with curry and other spices,” King says. “I believe kids should try different potato recipes at a young age so it becomes common to them.”
Odiorne works closely with school foodservice programs all over the country in an effort to get the younger generatios eating healthy. “Many schools are starting to take out their deep fryers and go with oven-baked fries,” he says. “These kinds of fries (especially dipped in salsa) are good and healthy, and trans fat-free fries are a recent thing we’ve been doing.”
Nutritionists and dietitians alike are on board with the efforts of the IPC.
“A lot of kids don't know how their food gets from the farm to the store,” says Martha Raidl, a University of Idaho dietetics professor who specializes in potato nutrition. “We have a good relationship with the IPC. We work with them on youth programs. They provide us with lots of resources, photos and video clips about the importance of eating potatoes.”
Raidl espouses the nutritional glory of potatoes on a daily basis, which surely helps the dietitians in training who are working their way through the program.
“When we do our nutrition classes about potatoes, we talk about this rainbow of colors,” she says. “For example, purple potatoes have compounds that help to decrease blood pressure and prevent many types of cancer.”
Besides lots of important dietary fiber, potatoes are also packed with iron, vitamin C, vitamin B, folic acid and a healthy dose of cell-restorative potassium.
“Most people don’t get enough potassium in their diets,” Raidl says. “Potatoes are high in potassium. Per ounce, they have more potassium than bananas.”
The Institute of Medicine (IOM) said last month that pregnant women and moms should be allowed to buy white potatoes with subsidies from the government’s Women, Infants and Children program. An IOM panel cited the fact that people aren't getting enough starchy vegetables or potassium and fiber.
It’s also important to note that spuds are naturally fat- and cholesterol-free, unless, of course, people load them up with fattening foodstuffs.
“That can easily double the calories on a baked potato when you start adding toppings like butter and sour cream,” Raidl says.
As a chef, King is always looking for healthy ways to cook, and this holds especially true for potatoes. “I like to see people cut back on fat. A lot of it comes down to how the potatoes are cooked, like olive oil works great for roasting, and it’s much healthier than butter,” King explains.
Odiorne believes people are always in search of inventive, healthy ways to cook potatoes, and it’s easy to get into a rut with those old-style potato recipes. “Almost everyone likes potatoes. The trick is to enhance them with other vegetables (like kale and carrots), and roast them with olive oil and herbs,” he says. “We’re also seeing people wanting different potatoes, like reds, yellows and fingerlings.”
He has also noticed that eateries across the nation are serving up more potatoes and other sides that everyone at the table can enjoy—without the feeling of overeating.
“Steakhouses and other restaurants are offering more and more side dishes meant for sharing. This is a good way to control the serving sizes,” Odiorne says. “I like to think of it as a barbell, an uneven one at that. One side is healthier and the other is indulgent (like a baker with the works), so it’s important to find a balance in your diet.”
Source: Idaho Statesman