WHEN IT COMES TO CUSTOMIZATION, IDAHO® HOLDS THE WINNING CHIPS
WHEN IT COMES TO CUSTOMIZATION, IDAHO® HOLDS THE WINNING CHIPSEagle ID (February 2016)—Take a look at the menus of popular restaurants around the country and, under appetizers, some variation of potato chip will be listed. Customizing potato chips–whether fresh or processed–is an easy way to bring signature flavors to the table on one of America’s favorite mediums. From jalapeño kettle chips to truffled Parmesan chips to honey butter chips, the humble potato chip is ready to stake its claim to culinary innovation fame.
As a premier producer of the Russet and yellow flesh potato varieties–the primary chip potatoes–Idaho growers and processors know a bit about the making of premium quality potato chips. The Idaho Potato Commission (IPC) keeps a recipe database filled with creative chip ideas (BBQ Potato Chips, Frozen Potato Chips, Wasabi-Dusted Chips, and Chocolate Bacon Potato Chips among them), and IPC’s Dr. Potato can be counted on for expert advice on best practices for chips. The downloadable IPC Foodservice Toolkit dispenses tips on potato selection, storage and handling.
All year round, operators rely on the IPC Foodservice website for product information and recipe inspiration. The site houses a helpful size guide and Idaho® potato preparation tips, as well as answers and solutions to operational and culinary FAQs.
About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain–fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit: www.idahopotato.com.
