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Presented by: Carla Addison, RD, LDN
Corporate Nutritionist, Heinz North America
 Popularity of Potatoes
• United States
• Global
• Cost of Production
 Varieties
• Starchy qualities
• Colors and textures
• Healthy benefits
 Dining with Potatoes
• Convenient and Creative recipes
• Tips for the public
Potato Production in the US
 FACTS
• Potatoes are grown in 37 North American states
• In 2009, over 1 million acres of potatoes were
planted
• The 2009 crop yield was 43 billion pounds of
potatoes, that’s about 95,000 Statue’s of Liberty!
• The value of production for the US is ~ $3.45
billion per year
Pounds per Capita
1
12
17
50
37
Frozen
Fresh
Chips
Dehydrated
Canning
- In the 2010 Dietary
Guidelines potassium is
identified as a shortfall
nutrient in the US diet
- White potatoes are
among the most
affordable sources of
potassium in the US
- Cost/serving of white
potatoes, non-fried, was
approximately ½ the cost
of other F&V. ¹
A. Drewnowski, C. Rehm; Nutritional Sciences Program, University of Washington, Seattle, WA
Food
Baked White Potato
Golden Crinkles Fries
Cooked Lima Beans
Banana
Tomato Sauce
Baked Butternut
Squash
Orange
Cooked Broccoli
Servings
1 small
(138g)
0.5 cup
(100g)
0.5 cup
(94g)
1 medium
(118g)
0.5 cup
(122g)
0.5 cup, cubes
(102g)
1 medium
(140g)
0.5 cup,
(78g)
Calories
Potassium (g)
Fiber (g)
128
738
3.0
155
495
2.5
108
478
6.6
105
422
3.1
36
405
1.8
41
291
3.3
69
232
3.1
27
229
2.6
Russet Potato
0.08 cents per oz
Semolina pasta (private label brand)
0.10 cents/oz
Gala apples (PA in February)
0.11 cents/oz
Tomatoes (PA in February)
0.12 cents/oz
White rice (private label brand)
0.15 cents/oz
Eggs (private label brand)
0.16 cents/oz
Cheddar Cheese (private label brand)
0.42 cents/oz
Raw chicken breast (private label brand)
0.35 cents/oz
Calories contributed per day by white potatoes
including French fries (1999-2004 NHANES)
100%
80%
60%
2217
2424
1704
1896
1819
84
196
85
51
87
Females
9-13 y
Females
12-18 y
40%
20%
0%
Males 9- Males 14Females
13 y
18 y
5-8 y
• Daily calories
• Calories from potatoes
60,000,000
50,000,000
40,000,000
30,000,000
20,000,000
10,000,000
-
1999
2008
Russet Potatoes
Varieties Include:
•Russet Burbank
•Ranger Burbank
•Russet Norkotah
A russet potato is the most common type of potato grown in the United States; it is also
sometimes referred to as an “Idaho Potato”, or a russet Burbank potato. It was developed
in the 1870’s by Luther Burbank, a horticulturalist.
The russet potato is oval and has a brown, or russet-colored, net-like skin, with a few
shallow eyes.
Russet potatoes are used in various recipes. They make great baked potatoes, and are
also used to make French fries, potato pancakes or mashed potatoes. The russet potato
can also be roasted or boiled, or used in soups.
They are generally not used to make potato chips, due to their shape.
Round White Potatoes
Varieties Include:
•Atlantic
•Kennebec
•Superior
These potatoes are round-shaped with a medium starch level; flesh is
white or creamy, while the skin is smooth and light brown in color.
These potatoes have white colored, dense flesh, and provide a creamy
textured after cooking.
White round potatoes are best suited to boiling than baking so it is a good
choice for making mashed potatoes.
Long White Potatoes
Varieties Include:
•California Long White
•American Giant
•Wisconsin Pride
This oval-shaped potato has light white or pale brown colored skin. They are
generally medium to low in starch.
Long white potatoes are an all-purpose potato. They are warm-weather,
summer potatoes that have great appeal for appearance but no storage
capability., and thus are only available May-July.
They can be boiled, mashed, fried and baked. Like the round white potatoes,
they also hold their shape after cooking. They are often known as the white
rose or California long whites.
Round Red Potatoes
Varieties Include
•Red Norland
•Red Pontiac
•Red LaSoda
Red potatoes are an enticing ingredient in many of today's gourmet recipes.
The bright skin color and distinctive flavor make these potatoes an increasingly
popular variety.
Red potatoes are round-shaped, and can be distinguished by their rosy red, or
reddish-brown skin.
Flesh is usually white, though sometimes it can be red or yellow. Red potatoes
are low in starch and are ideal for boiling, steaming, roasting and grilling. They
can also be served in salads.
New Potatoes
Varieties Include
•Russets
•Reds
•Yellows
New potatoes, sometimes called “Baby Potatoes” are not a separate
variety of potato, but rather, they are younger versions of other varieties.
The skin of new potatoes is thinner than the skin on older potatoes. For
this reason, new potatoes are rarely peeled before cooking.
Because new potatoes are small they are well-suited to boiling and
roasting. Boiled new potatoes retain their shape and texture.
Yellow Flesh Potatoes
Varieties Include
•Yukon Gold
•Yellow Finn
•Michigold
•Carola
•Nicola
•Delta Gold
This popular potato was developed in Canada and released in 1981.
They are usually round, or slightly oval-shaped and flat. The flesh is yellow,
and covered by thin yellowish or light brown skin. The yellow color is due to
the presence of anthocyanins. The light-yellow color of its flesh gives the
impression that it has been pre-buttered.
They contain medium level of starch and are suitable for boiling, mashing,
baking and roasting.
Blue and Purple Potatoes
Varieties Include
•All Blue
•Purple Peruvian
•Purple Viking
Purple or blue potatoes are easily identified by the blue or purple skin and
flesh, which remain intact even after cooking.
The brilliant blue or purple color is imparted by blue pigmented
anthocyanins. These potatoes are native to South America and are low in
starch.
They can be boiled, baked, roasted, fried, and are used in salads.
Fingerling Potatoes
Varieties Include
•Purple Peruvian
•Russian Banana
•Ruby Crescent
Fingerlings are smaller in size than most of the conventional potatoes and
grow to a length of 2-3”. They are slightly elongated with knobs, which give
them the shape of fingers.
There are many varieties of fingerling potatoes ranging from creamy-white to
purple. Flesh color can be russet, purple, red or yellow. The skins are thin
and can be cooked without peeling.
Fingerlings are low in starch and can be prepared by baking, roasting and
boiling.
Sweet Potatoes
Varieties Include
•Beauregard
•Covington
•Evangeline
•Diane
•Jewel
Sweet potatoes are actually roots, not tubers like potatoes. Sweet Potatoes
originated in South America, and are related to the Morning Glory family.
Their smooth orange flesh is high in Beta-Carotene, one serving provides
twice the recommended amount of Vitamin A.
Sweet Potatoes can be baked , and are also used to make Sweet Potato
Fries, pancakes and mashed sweet potatoes.
A
strategy for reducing blood pressure is to
consume nutrients with lowering affects
most notably potassium.
 Insoluble
fiber, like that found in potato
skins, has been associated with decreased
cardiovascular disease risk. ¹

Fiber, soluble or viscous modestly reduce
LDL-cholesterol levels more than reducing
saturated and trans fat alone. ¹
Lichstenstein AH, Appel LJ, Brands M, et al. Circulation. 2006;114:82-96.
 Potassium
in the diet reduces the risk of
bone loss in postmenopausal women
• A recent study of 266 post menopausal women
examined the effect of dietary potassium on bone
mineral density. Diet records were collected during
a period of five years on the amount of daily
potassium ingested and data from bone density
tests.
• Results showed a significantly minimized bone loss
in women whose daily potassium intakes were above
average, suggesting the vital role of potassium in
maintaining bone density.¹
Zhu, K., A. Devine, and R. L. Prince. Osteoporosis International 20.2
(2009): 335-40.
 For
people with diabetes it is the total
amount of carbohydrate in meals and
snacks, rather than the type that determines
the body’s blood glucose response.
 Meal planning with potatoes
• Potato, boiled ½ cup or ½ medium (3oz)
• Potato, baked with skin ¼ large (3oz)
• Potato, mashed ½ cup
Franz, MJ et al. Diabetes Care. 2002;102:100.



Potatoes and their flour are nutrient dense and
an affordable gluten free replacement for wheat
based side dishes like pasta noodles or breads.
Celiac disease estimates are 1:100-300 in
different continents.¹
A gluten free lifestyle avoids foods that contain
the protein gluten which causes multiple
symptoms for those with celiac disease and
gluten intolerance.
 The
white potato in all forms contains
considerable amounts of potassium,
dietary fiber, magnesium, vitamin C, and
iron.
 Potatoes
are naturally low in nutrients
associated with cardiovascular disease,
such as saturated fat, trans fat,
cholesterol, and sodium
 One
medium potato is one serving of
vegetables or a quarter of your plate.
• Vitamin C
• Antioxidants
• High
Potassium
• Low sodium
• Fiber
Boiling
Baking
Frying
Grilling
Herbed Mashed
Potaoes
• Kid friendly
• Under 15
minutes
• Mediterranean
Stir fry Potatoes
• Under 20
minutes
• Side dish
• Asian
• Vegetarian
• Budget
Bombay
Potatoes
• Under 20
minutes
• Indian
• Healthy
• Vegetarian
Ingredients:
1 bag
Ore Ida Steam n’ Mash Russet Potatoes
½ cup
Fat free sour cream
1 tbsp
Olive oil
1 clove
Garlic
1 tbsp
Italian seasoning herbs
½ tsp
salt
Directions:
Microwave Steam n' Mash Potatoes according to
package directions.
Pour cooked potatoes into bowl; add ingredients;
mash with a potato masher or mixer to desired
consistency.
Nutrition Facts: (122g)
Serves 8
130 calories, 3 g fat, 0.5 g
saturated fat, 0g TFA, 210
mg sodium, 21g
carbohydrate, 2 g fiber, 6g
sugar, 3g protein , 15% DV
Vit C
*Meets PBH criteria
Ingredients:
½ bag
Ore Ida hash browns
1 tbsp
peanut oil
1 clove
garlic , minced
1 tbsp
shallot, minced
2 tbsp
light soy sauce
1 tbsp
brown sugar
¼ cup
low sodium chicken broth
Directions:
Heat oil in a sauté pan over medium high heat add
the garlic and shallots for 2-3 minutes. Add frozen
potatoes, soy sauce, brown sugar and chicken broth
and lower heat to medium. Cook for 10-12 minutes
and serve warm as a side dish.
Nutrition Facts : (130g)
Serves 4
130 calories, 3g fat,
0.5g saturated fat, 0g
TFA, 530mg sodium,
25g carbohydrate, 2g
fiber, 4g sugar, 3 g
protein *Meets PBH
criteria
Ingredients:
1 Tbsp
vegetable oil
1 Tbsp
minced ginger
2 Tbsp
curry Powder
0.5 Tbsp
Butter, unsalted
½ bag
Ore Ida O’Brien hash browns
14 oz can
diced tomatoes
Directions:
Heat the oil in a large skillet, add the spices and
cook until fragrant. Add the butter and potatoes
making sure they are completely covered by the
spice mixture. Cook for 10 to 15 minutes on
medium heat then stir in tomatoes, serve warm.
Nutrition Facts: (130g)
Serves 4
100 calories, 3g fat, 1g
saturated fat, 0g TFA,
30mg sodium, 15g
carbohydrate, 2g fiber,
2g sugar, 2g protein
*Meets PBH criteria
 The
positive qualities of the white potato
• Nutrient Dense- highest consumed potassium
rich vegetable in the American Diet
• Easy to store and prepare - no refrigeration
required, heat and eat
• Versatile- used around the world in cuisines
Ore-Ida Products
www.oreida.com
• Special Thanks to Contributor Craig Doan: Ore-Ida Research &
Development Scientist and potato variety contributor.
• Alliance for Potatoes Research & Education (APRE)
Produce for Better Health Foundation
http://www.pbhfoundation.org