Idaho Potato Commission

04/12/2021 | Press release | Archived content

Apr 12, 2021 Around the World in 80 Idaho® Potato Recipes

Eagle, Idaho, April 12, 2021 -- The Idaho Potato Commission's (IPC) new Around the World in 80 Idaho® Potato Recipes Guide will take your tastebuds on a cross-continental adventure without ever leaving the dinner table. With the click of a button, the interactive web page allows you to dive into a part of the world and explore its potato cuisine. Simply hover your mouse or cursor over the country to view its potato recipe(s).

With over 1,800 recipes in the IPC's growing recipe collection, the Around the World in 80 Idaho® Potato Recipe Guide allows consumers to find recipes from 80 different countries in seconds. 'The most versatile vegetable in the produce aisle is also the fourth most important food crop in the world, making potatoes the cornerstone ingredient of many meals from around the globe' said Frank Muir, President & CEO, IPC.

Peruse entrees and sides from countries that will put your culinary skills to the test -- we promise there's a dish (or two) that is bound to become your new favorite way to enjoy Idaho® potatoes. Here are some of our favorites:

For dinner this week we recommend trying Ethiopian Berbere Potatoes. Made with Idaho® Yukon Gold potatoes, a diced tomato, garlic cloves, parsley, olive oil, berbere spice, salt and pepper, this unique preparation of potatoes pairs beautifully with grilled veggies and rice. If you're having trouble finding berbere spice at the grocery store, use cayenne pepper as a substitute. Make sure the potatoes are fork tender when you pull them from the oven; bake again uncovered until slightly crispy. Drizzle on a little olive and fresh chopped parsley before serving.

  • 2 tablespoons olive oil

  • 2 shallots, thinly sliced

  • 4 garlic cloves, rough chopped

  • 1 large tomato, diced

  • 1 tablespoon berbere spice

  • ¾ cup water

  • ¾ teaspoon salt

  • ¼ teaspoon pepper

  • 1½ pounds Idaho® Yukon Gold potatoes, thinly sliced

  • ¼ cup fresh flat-leaf parsley, chopped

  • Drizzle of olive oil

  1. Preheat the oven to 400°F.
  2. In a cast iron or ovenproof skillet, heat the oil over medium heat, add the shallots and sauté, stirring until tender, 4-5 minutes.
  3. Add the garlic and cook for 2 minutes, until fragrant.
  4. Add the diced tomato and its juice, and continue cooking until they begin to break down and soften, 3-4 minutes.
  5. Stir in the berbere spice, salt and pepper and the water. Scoop out ¾ cup of the tomato mixture and set aside.
  6. Add the potatoes, tossing to coat each side and layer them.
  7. Pour the reserved tomato mixture over top.
  8. Cover tightly with a lid or with foil. Bring to a hard simmer on the stovetop, then place in the oven for 30 minutes.
  9. Remove the lid, checking that potatoes are fork-tender. Bake an additional 5-10 minutes uncovered.
  10. Scatter with fresh parsley and drizzle with a little olive oil.

About the Idaho Potato Commission

Established in 1937, the Idaho Potato Commission 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