Food $ense Kids
Potatoes
Brought to you by the Utah Food $ense program
Part 3 of the Preschool Obesity Prevention: Meal Planning and Quick Meals
Objectives
Participant will:
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Participate in a cooking/food sensory experience and sample food.
Participate in a physical activity or game that reinforces food concept.
Identify food name through reading, writing or other activity.
Participate in a food exposure experience by doing an art, craft or other activity.
Teacher Instructions:
*Background facts and information for the teacher is included on page 12.
This curriculum is to be used in a variety of ways. If time is limited, pick one food experience and
one activity to supplement. Each activity is to be approximately 10-15 minutes. Additional activities
are included in the back of this lesson that can be substituted or included in the lesson.
Required Materials:
 Introduction materials - fresh, whole potatoes to show (russet, red, fingerling)
 Ingredients for recipes and materials for food demonstration
 Physical activity materials (page 3)
 Reading/writing activity materials (page 3)
 Art, craft and other activity materials (page 3)
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Utah Food $ense – required paperwork for program.
Optional Supplemental Materials:
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Extra picture of potatoes on page 13.
Brown paper bag for introduction.
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Preparation Required:
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Review lesson plan.
Review teacher background information.
Gather ingredients and materials needed to demonstrate the recipes (see page 4 ).
Make copies of potato book pages for each child and cut them to size (page 3, 7-10).
Make copies of take home handout with recipes you wish to distribute – enough for all class
participants to take home to families.
Make copies of all required paperwork for lesson.
LESSON PLAN
Introduction
Time: 5 minutes
Bring a russet, red, and fingerling potato and choose one to put in a brown paper bag. Choose a
student to come up and feel inside of the bag to try and tell what food is in the bag. Have them
explain what they feel (is it squishy, firm, rough, smooth?) Then have the child pull it out and show
the class, they can then pass it around.
-What colors are potatoes? Explain they can be brown, red, white, yellow, and blue/purple
-What shape are they?
-What foods can you make with potatoes? How have they eaten potatoes?
Mashed, roasted, French fries, potato chips, potato salad, hash browns, soup,
-How do potatoes grow? (show pictures on pages 5-6)
Potatoes are called tubers. They grow underground on the roots of a plant; above
ground you see a green leafy plant with white flowers.
-Are potatoes good for us?
Potatoes have lots of vitamins and minerals that help our bodies be healthy and strong!
Objective 1: Participate in a cooking/ food sensory experience and sample food.
Time: 15 minutes
 Choose a recipe that will work for your lesson (see page 4) :
o Potato Soup
o Oven Potato Wedges
o Simple Stuffed Potatoes
Objective 2: Participate in a physical activity or game that reinforces food concept.
Time: 5-10 minutes
“Hot Potato”
To do this activity:
-Have the children sit in a circle.
-Pass a russet or red potato around the circle while playing music.
-Periodically stop the music, and the child who has the potato when it stops is out.
-The last child is the hot potato!
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Note: If you do not have a music player, the teacher can sing a familiar song.
Objective 3: Identify food name through reading, writing or other activity.
Time: 10-15 minutes
Potato Counting Book
To do this activity:
 You can have the potato book pages (pg. 7-10) already cut out, or you can have each child cut
out their own.
 Each child can color their pages.
 Staple them together to create their own potato counting book!
o “One potato, two potatoes, three potatoes, four. Five potatoes, six potatoes, I want to
count some more.”
Objective 4: Participate in a food exposure experience by doing and art, craft, or
other activity.
Time: 5 -10 minutes
Potato Coloring Page (pg.11)
Conclusion:
Time: 5 minutes
Ask the class:
 What things did you learn about potatoes today?
 What colors can potatoes be ?
 How do potatoes grow?
 Are potatoes good for us ?
 How can you eat potatoes ?
Resources :
http://www.craftjr.com/printable-bubble-letters/
http://www.makinglearningfun.com/themepages/StPatricksDayPotatoCountBook.htm
http://www.idahopotato.com/downloads/PPNHandbook_Final.pdf
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP)
provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-
3
5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color,
national origin, sex, age, religion, political beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 202509410 or call (800)795-
RECIPES
Topic: Potatoes
Red Potato Salad
Ingredients:
12 cups cubed red potatoes
1 cup chopped green bell pepper (about 1 medium)
1/2 cup minced red onion
1/2 cup extra-virgin olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Directions:
Cook potatoes, covered in boiling water, 10 minutes, or until tender; drain well and cool.
In a large bowl, combine potatoes, bell pepper and onion. In a small bowl, whisk together
remaining ingredients. Pour over potato mixture, tossing gently to coat. Cover and refrigerate.
Oven Potato Wedges
Ingredients:
2 lb. Red Potatoes, cut into small wedges
1 Onion, chopped
3 T. Olive Oil
1 tsp. Garlic Powder
½ tsp. Salt
¼ tsp. Oregano
Directions:
Combine all ingredients; stir to coat. Place in ungreased baking pan. Bake at 425 degrees for 30-35
minutes, or until potatoes are tender.
Simple Stuffed Potatoes
Ingredients:
1 tsp. Butter
2 C. Mashed potatoes
1 C. cubed Ham
½ C. green onions
½ C. shredded Cheddar Cheese
Directions:
In large bowl, combine mashed potatoes, butter, ham and green onions. Sprinkle with cheese.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S.
Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of
discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795-3572.
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http://whatelylandpreservation.org/wandwandwykowski.html
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Preschool Curriculum
Potatoes
Background Teaching Information
History:
-The cultivation of potatoes is believed to date back to 500 B.C.
-Today, roots and tubers are the third largest carbohydrate food source, with potatoes representing nearly
half of all root crops consumed (FAO/WHO report 1998). Potatoes are grown in all 50 states of the U.S. and in
about 125 countries throughout the world, and they continue to be valued for their durability and the fact
that they are nutrient rich. Potatoes have long held the prominent position of being America’s favorite
vegetable, and in 2008, 79% of American’s consumed potatoes in-home 3.4 times in the average two-week
period.
-Potatoes come in many varieties including russets (the most widely used variety in the US), reds, whites,
yellows, fingerlings, and blues/purples.
Nutrition:
Potatoes are a great source of potassium, Vitamin C, and fiber.
 One medium potato with the skin contains 45 percent of the daily value for vitamin C and as much or
more potassium than bananas, spinach, or broccoli. Although potatoes do not rival the vitamin C
content of citrus fruits and peppers, they do contribute significantly to the American’s daily vitamin C
requirements.
 Potatoes provide one of the most concentrated sources of potassium — significantly higher than those
foods commonly associated with potassium content (e.g., bananas, oranges, mushrooms, etc.).
 One medium potato with the skin contributes eight percent of the daily value for fiber. Dietary fiber is
a complex carbohydrate and is the part of the plant material that cannot be digested and absorbed in
the bloodstream. Dietary fiber has been shown to have numerous health benefits, including improving
blood lipid levels, regulating blood glucose, and increasing satiety, which may help with weight loss.
A common misconception is that all of the potato’s nutrients are found in the skin. While the skin does contain
approximately half of the total dietary fiber, the majority (> 50 percent) of the nutrients are found within the
potato itself.
Selection and Storage:
 Look for clean, smooth, firm-textured potatoes with no cuts, bruises or discoloration.
 Store potatoes in a well-ventilated place, optimally at a temperature between 45°F and 55°F.
 Colder temperatures (as in a refrigerator) cause a potato’s starch to convert to sugar, resulting in a
sweet taste and discoloration when cooked. If you do refrigerate, letting the potato warm gradually to
room temperature before cooking can reduce the discoloration.
 Avoid areas that reach high temperatures (beneath the sink or beside large appliances) or receive too
much sunlight (on the countertop near a window).
 Perforated plastic bags and paper bags offer the best environment for extending shelf-life.
 Don’t wash potatoes (or any produce for that matter) before storing. Dampness promotes early spoill
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S.
Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political
beliefs or disability. To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington,
D.C. 20250-9410 or call (800)795-
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POTATOES
DID YOU KNOW?
 Potatoes are a great source of potassium, Vitamin C, and fiber.
 A common misconception is that all of the potato’s nutrients are
found in the skin. While the skin does contain approximately half
of the total dietary fiber, the majority (> 50 percent) of the
nutrients are found within the potato itself.
This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low
income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-221-5689 or visit online at http://www.fns.usda.gov/snap/. In accordance with Federal Law and U.S.
Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, religion, political beliefs or disability. To file a complaint of
discrimination, write USDA, Director, Office of Civil Rights, 1400 Independence Avenue, S.W., Washington, D.C. 20250-9410 or call (800)795
13