idaho potatoes where are they grown?
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The Eastern Idaho region grows most of Idaho's potato crop, making it one of the world's most productive potato-growing areas.
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Because Idaho is known for its quality potatoes and the majority of the state's crop are russets, some Americans call all russet potatoes Idaho potatoes. The names, in fact, mean two different things, with Idaho referring to the harvest location and russet referring to the type of potato.
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Russet, Idaho and Yukon gold potatoes are starchy and great for baking, mashing and deep-frying. Their high-starch content produces an even colour when frying and their starch granules swell as they boil for the fluffiest mashed potatoes every time.
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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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The following data are the most current income statistics for Idaho from the US Census Bureau, are in 2018 inflation adjusted dollars and are from the American Community Survey 2018 5-year estimates. Median Household Income: $53,089. Average Household Income: $70,620.
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The best potatoes to use for making fresh French fries are Idaho Russet Potatoes. The high solids content of the Idaho Potato guarantees consistent flavor, golden color and fluffy potato inside texture. In addition, the long oval shape of the Idaho Potato will result in eye-pleasing cut fries.
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['Idaho Falls © WikiCommons/Dr Jorgen.', 'Payette Lake © WikiCommons/Karthikc123.', 'Pocatello © WikiCommons/Matthew Trump.', 'Courtesy of City of Salmon Tourism.']
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One Idaho potato provides 110 calories, 26 grams of carbohydrates, 1 gram of sugar, 2 grams of fiber, and 3 grams of protein. They're also free of fat and cholesterol.
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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. 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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Choosing Potatoes The russet, or Idaho, has a high starch content, making it ideal for frying or baking, while the similar long white potato, which has a medium starch content, can be boiled, baked or fried.
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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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Idahoan Flavored Mashed Potatoes, Made with Gluten-Free 100-Percent Real Idaho Potatoes, Variety Pack of 12 Pouches (4 Servings Each)
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Packed with nutrition, especially potassium One Idaho potato provides 110 calories, 26 grams of carbohydrates, 1 gram of sugar, 2 grams of fiber, and 3 grams of protein. They're also free of fat and cholesterol. Idaho potatoes are also a good source of potassium, providing 18-percent of the recommended daily amount.
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They have a dry and starchy texture and are best for boiling, baking, roasting, frying and grilling, although they should work in all dishes and preparations. Idaho Russet potatoes are russet-skinned with white flesh. ... They're also very absorbent, so are great paired with butter and cream -- think mashed 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. ... 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.