Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- May have a light brown or red skin with white flesh.
- Some new varieties have purple/blue skin or yellow flesh.
- Store in a cool, dark, humid place with good air circulation, not in refrigerator.
- If the potato has sprouted or has green spots but is still firm, remove the sprouts or peel away the spots and eat.
- Usually cooked by boiling, baking, microwaving, mashing, frying, grilling, or roasting.
- Popular dishes include soups, stews and casseroles, potato salad, hash browns, and French fries.
- Make them healthier by using less added fat.
- Immerse in water immediately after peeling to prevent browning.
Like it! New Potatoes with Garlic & Herbs
- 8 to 10 small new potatoes
- 2 Tbls olive oil
- ¾ tsp garlic powder
- ¼ cup fresh parsley, dill or thyme leaves or 4 tsp dried
- 1 tsp freshly ground pepper
- 1 tsp salt
- Use a vegetable brush, gently scrub potatoes under cold running water.
- Cut potatoes into cubes. Place in a colander and rinse well under cool running water.
- Place in a saucepan with enough water to cover potatoes. Bring to a boil, reduce heat, cook for 15 minutes or until potatoes are tender.
- Chop the parsley until finely minced.
- Drain potatoes. Toss with olive oil.
- Add parsley, garlic, salt and pepper. Toss until combined.
Yield: 4 servings
Nutrition Facts per Serving: Calories 310; Fat 8g; Cholesterol 0mg; Sodium 600mg; Carbs 55g; Fiber 6g; Sugars 3g; Protein 7g
Source: University of Illinois Extension
Colorful fact sheets, recipe cards and educational videos provide educators and families with fun, engaging tools to enhance any dietary curriculum in a variety of settings.
Quick resources are available in the fact sheets below. Download the zipped folder to use the lesson plan, sampling instructions, recipes and display materials in your educational program.