DONE Potatoes 101

T

here is no better place than Washington State to grow potatoes.

Whatcom

Nestled in the Pacific Northwest corner of the U.S.A., Washington is

Skagit

home to the world’s most productive potato fields.

From Russets to reds to fingerlings and more, Washington Potatoes are providing consumers around the globe with one of the most versatile, flavorful and nutritious natural foods.

Kittitas

Grant Adams

Franklin

Yakima

170,000 acres of potatoes

Benton

Walla Walla

Klickitat

Average yield of 60,000 lbs. per acre 44% more per acre than U.S. average

99% of Washington potato farms are family farms!

23% of all potatoes grown in the U.S. 30 billion servings provided world wide 2

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T

here is no better place than Washington State to grow potatoes.

Whatcom

Nestled in the Pacific Northwest corner of the U.S.A., Washington is

Skagit

home to the world’s most productive potato fields.

From Russets to reds to fingerlings and more, Washington Potatoes are providing consumers around the globe with one of the most versatile, flavorful and nutritious natural foods.

Kittitas

Grant Adams

Franklin

Yakima

170,000 acres of potatoes

Benton

Walla Walla

Klickitat

Average yield of 60,000 lbs. per acre 44% more per acre than U.S. average

99% of Washington potato farms are family farms!

23% of all potatoes grown in the U.S. 30 billion servings provided world wide 2

potatoes.com

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Throughout Washington’s history the active volcanoes of the Cascade mountain range have laid down a mineral-rich blanket of ash, creating rich soils perfect for growing potatoes. The Cascades also provide a barrier for the Columbia River Basin by blocking heavy cloud cover and precipitation from the Pacific Ocean.

Ideal Growing Conditions

The Columbia River Basin receives an average of seven inches of rain or less per year. This is good, as too much rain can cause disease and affect quality and size of potatoes.

With the help of the Columbia Basin Reclamation Project, potato growers use irrigation systems that carefully control the amount of water and nutrients applied to Whatcom each field to optimize harvest results.

Progressive Farmers

Skagit

D

uring each Columbia River Basin growing season in Washington State, the tilt of the earth provides long warm days with cool nights and a lengthier growing season than any surrounding region.

Impeccable Potatoes 4

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Kittitas

Grant Adams

Franklin

Yakima Benton

Walla Walla

Klickitat

potatoes.com

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5

Throughout Washington’s history the active volcanoes of the Cascade mountain range have laid down a mineral-rich blanket of ash, creating rich soils perfect for growing potatoes. The Cascades also provide a barrier for the Columbia River Basin by blocking heavy cloud cover and precipitation from the Pacific Ocean.

Ideal Growing Conditions

The Columbia River Basin receives an average of seven inches of rain or less per year. This is good, as too much rain can cause disease and affect quality and size of potatoes.

With the help of the Columbia Basin Reclamation Project, potato growers use irrigation systems that carefully control the amount of water and nutrients applied to Whatcom each field to optimize harvest results.

Progressive Farmers

Skagit

D

uring each Columbia River Basin growing season in Washington State, the tilt of the earth provides long warm days with cool nights and a lengthier growing season than any surrounding region.

Impeccable Potatoes 4

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Kittitas

Grant Adams

Franklin

Yakima Benton

Walla Walla

Klickitat

potatoes.com

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5

Washington Potatoes are Eaten Around the World

A

pproximately 87% of Washington potatoes are processed into frozen, dehydrated or potato chip products. The remaining portion of the crop is sold into the fresh market and found in retail outlets and restaurants throughout the world.

T

he Skagit Valley growing region is ideally located between Seattle and the Canadian border, where the Skagit River flows into Puget Sound. The mild marine climate and rich soil provides perfect growing conditions for red, white, yellow, purple and other specialty potatoes.

What makes Washington potatoes different from other potatoes?

JAPAN $220+ Million

• Dependable yields; • Consistent size and shape; • Healthy skins and nourishing flesh; • Great flavor!

6

Whatcom

SOUTH KOREA $65+ Million

Skagit

PHILIPPINES $55+ Million

These qualities stem from the efforts of ongoing research, controlled irrigation, healthy soils, and conscientious farming, handling and storage practices. potatoes.com

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CANADA $30+ Million MEXICO $35+ Million potatoes.com

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Washington Potatoes are Eaten Around the World

A

pproximately 87% of Washington potatoes are processed into frozen, dehydrated or potato chip products. The remaining portion of the crop is sold into the fresh market and found in retail outlets and restaurants throughout the world.

T

he Skagit Valley growing region is ideally located between Seattle and the Canadian border, where the Skagit River flows into Puget Sound. The mild marine climate and rich soil provides perfect growing conditions for red, white, yellow, purple and other specialty potatoes.

What makes Washington potatoes different from other potatoes?

JAPAN $220+ Million

• Dependable yields; • Consistent size and shape; • Healthy skins and nourishing flesh; • Great flavor!

6

Whatcom

SOUTH KOREA $65+ Million

Skagit

PHILIPPINES $55+ Million

These qualities stem from the efforts of ongoing research, controlled irrigation, healthy soils, and conscientious farming, handling and storage practices. potatoes.com

potatoes.com

potatoes.com

CANADA $30+ Million MEXICO $35+ Million potatoes.com

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Washington State potato Growing Timeline 3

1 PLANTING Washington’s crop begins with the region’s top seed potatoes to ensure the highest quality product is grown. Planting will begin as early as March and continue throughout the spring, depending on the specific varieties of potatoes and the location of each farm throughout the state. march · april · may

2

IRRIGATION Potatoes need water to grow and the most sophisticated and efficient watering systems are used on today’s farm to deliver each plant the precise amount of moisture they need without having to use any excess water. GPS equipped center pivot irrigation systems are strategically placed in fields and accurately deliver the proper amount of water through their low flow nozzle sprinkler heads. Center pivots are assembled in motorized sections typically traveling in giant circles covering up to a 160 acres. may · june · july · august

4

BULKING & BLOOMS Washington state provides the ideal conditions for potato production and one key reason is the long growing season that allows the potatoes to “bulk up”. Washington’s state’s warm days and cool nights contribute to ideal conditions for helping potatoes grow.

HARVEST Early season harvest begins for certain varieties of russet potatoes, reds, whites, yellows and other specialty types of potatoes in July. In August, later varieties are harvested and the majority of harvest will be completed during September & October. august · september · october

5

STORAGE During harvest, some of the crop is sold directly into the processed or fresh markets straight out of the field. However a greater percentage are stored in state of the art potato storage facilities. By carefully monitoring each of these warehouse type of facilities to ensure they have the optimum temperature, lighting, relative humidity and ventilation Washington’s crop can be stored for many months following harvest. These potato storage facilities are strategically located throughout the potato growing areas of the state and ensure that high-quality farm fresh potatoes are available year round. The state’s potato industry has dedicated numerous resources to ensure that any stored potato maintains it just-harvested world class quality. october · rest of the season

This is a key differentiator in Washington state russet potatoes because these conditions allow for these potato types to form their world renowned high solids. When judging the quality of potatoes, buyers look for “high solids.” Potatoes with high solids contain less water which results in a better product for baking, mashing, frying, and processing. may · june · july

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Washington State potato Growing Timeline 3

1 PLANTING Washington’s crop begins with the region’s top seed potatoes to ensure the highest quality product is grown. Planting will begin as early as March and continue throughout the spring, depending on the specific varieties of potatoes and the location of each farm throughout the state. march · april · may

2

IRRIGATION Potatoes need water to grow and the most sophisticated and efficient watering systems are used on today’s farm to deliver each plant the precise amount of moisture they need without having to use any excess water. GPS equipped center pivot irrigation systems are strategically placed in fields and accurately deliver the proper amount of water through their low flow nozzle sprinkler heads. Center pivots are assembled in motorized sections typically traveling in giant circles covering up to a 160 acres. may · june · july · august

4

BULKING & BLOOMS Washington state provides the ideal conditions for potato production and one key reason is the long growing season that allows the potatoes to “bulk up”. Washington’s state’s warm days and cool nights contribute to ideal conditions for helping potatoes grow.

HARVEST Early season harvest begins for certain varieties of russet potatoes, reds, whites, yellows and other specialty types of potatoes in July. In August, later varieties are harvested and the majority of harvest will be completed during September & October. august · september · october

5

STORAGE During harvest, some of the crop is sold directly into the processed or fresh markets straight out of the field. However a greater percentage are stored in state of the art potato storage facilities. By carefully monitoring each of these warehouse type of facilities to ensure they have the optimum temperature, lighting, relative humidity and ventilation Washington’s crop can be stored for many months following harvest. These potato storage facilities are strategically located throughout the potato growing areas of the state and ensure that high-quality farm fresh potatoes are available year round. The state’s potato industry has dedicated numerous resources to ensure that any stored potato maintains it just-harvested world class quality. october · rest of the season

This is a key differentiator in Washington state russet potatoes because these conditions allow for these potato types to form their world renowned high solids. When judging the quality of potatoes, buyers look for “high solids.” Potatoes with high solids contain less water which results in a better product for baking, mashing, frying, and processing. may · june · july

8 6

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Potato Types

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ust like some apples are best for sauce and others are great for eating raw, different potatoes work better for different purposes. More than a hundred varieties of potatoes are sold in the U.S., but they fall into seven major categories for cooking.

Russet Potatoes have an earthy flavor and are a perfect choice for baking or making light, fluffy mashed potatoes. They can be cut into wedges or planks for “oven fries” and dipped into everything from sour cream to salsa.

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Red Potatoes

Yellow Potatoes are great for

Fingerling Potatoes come in many

White Potatoes

Purple|Blue Potatoes have a

Petite Potatoes are bite-sized versions

have a thinner skin and a subtle sweet flavor. Their waxy texture helps them stay firm throughout cooking, making them ideal for stews, soups and salads. They roast beautifully and are a colorful addition as a side dish.

also have a thin skin, so they can be easily mashed without peeling. They hold their shape well after cooking, and their creamy texture and mild flavor make them perfect for grilling, steaming or boiling.

potatoes.com

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lighter dishes, since their golden color means less oil or butter is needed for browning. Their naturally smooth and buttery texture lends itself to baking, roasting, mashing and pan- frying.

moist, firm flesh and a nutty, earthy flavor.

Their vibrant color makes them a lovely addition to any dish. The best way to preserve their color is by microwaving but steaming and baking produce equally delicious results.

potatoes.com

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colors. Their size and shape make them a visually interesting addition to almost any dish. Split fingerlings, roast quickly in the oven and serve with special sauces of your own making.

of larger potato varieties. While the skin, color and flesh can come in any of the varieties listed above, the flavor of petites is more concentrated. Cooked and served whole, they reduce prep time, particularly when roasted. potatoes.com

potatoes.com

potatoes.com

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Potato Types

J

ust like some apples are best for sauce and others are great for eating raw, different potatoes work better for different purposes. More than a hundred varieties of potatoes are sold in the U.S., but they fall into seven major categories for cooking.

Russet Potatoes have an earthy flavor and are a perfect choice for baking or making light, fluffy mashed potatoes. They can be cut into wedges or planks for “oven fries” and dipped into everything from sour cream to salsa.

10

potatoes.com

potatoes.com

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Red Potatoes

Yellow Potatoes are great for

Fingerling Potatoes come in many

White Potatoes

Purple|Blue Potatoes have a

Petite Potatoes are bite-sized versions

have a thinner skin and a subtle sweet flavor. Their waxy texture helps them stay firm throughout cooking, making them ideal for stews, soups and salads. They roast beautifully and are a colorful addition as a side dish.

also have a thin skin, so they can be easily mashed without peeling. They hold their shape well after cooking, and their creamy texture and mild flavor make them perfect for grilling, steaming or boiling.

potatoes.com

potatoes.com

potatoes.com

lighter dishes, since their golden color means less oil or butter is needed for browning. Their naturally smooth and buttery texture lends itself to baking, roasting, mashing and pan- frying.

moist, firm flesh and a nutty, earthy flavor.

Their vibrant color makes them a lovely addition to any dish. The best way to preserve their color is by microwaving but steaming and baking produce equally delicious results.

potatoes.com

potatoes.com

potatoes.com

colors. Their size and shape make them a visually interesting addition to almost any dish. Split fingerlings, roast quickly in the oven and serve with special sauces of your own making.

of larger potato varieties. While the skin, color and flesh can come in any of the varieties listed above, the flavor of petites is more concentrated. Cooked and served whole, they reduce prep time, particularly when roasted. potatoes.com

potatoes.com

potatoes.com

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Nutrition Information

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otatoes are one of America’s favorite and most versatile vegetables.

They have significant nutritional value, all for only 110 calories!

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n terms of several key nutrients, potatoes are full of good health news.

Take a closer look at an average baked potato (about 5.3 oz. with skin), and see what wonderful nutrients are hiding inside.

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In addition to the major nutrients, potatoes also have vitamin B6, thiamin, iron, magnesium and phosphorus.

Potatoes have no saturated fat, no trans-fat, no cholesterol and no sodium!

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Fiber:

Protein:

A medium potato with the skin has about 2 grams of fiber supplying 8% of the daily value. Most Americans eat only half the recommended amount of daily fiber so potatoes can help fill the gap. Most people believe that the skin of the potato holds all the fiber, however, about 2/3 of the total fiber is inside, the delicious flesh of the potato!

Potatoes have more protein then most vegetables about the same amount as 1/3 cup of milk. The quality of protein, including how easy it is to digest and the amino acids it contains, is considered to be high. Depending on the variety, the biological value for the potato protein is between 90-100 (identical to the biological protein of whole egg).

Vitamin C:

Potassium:

When you think of vitamin C, most people think of an orange. The medium potato has about 27 mg (45% of the daily value of vitamin C), equal to a medium tangerine.

While most Americans get enough vitamin C in their diet, it is an excellent antioxidant that helps support immune system health, it is vital for iron absorption, wound healing and gum health. To retain as much vitamin C in a potato as possible, it is important to cook it in its skin.

With 620

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milligrams, a medium baked potato packs more of a potassium punch than a banana. One serving of a potato can provide 18% of the daily value for potassium, making it an excellent source of this key nutrient.

According to the Dietary Guidelines for Americans, potassium is also a nutrient of concern because very few of us are getting enough.

potatoes.com

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potatoes.com

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Nutrition Information

P

otatoes are one of America’s favorite and most versatile vegetables.

They have significant nutritional value, all for only 110 calories!

I

n terms of several key nutrients, potatoes are full of good health news.

Take a closer look at an average baked potato (about 5.3 oz. with skin), and see what wonderful nutrients are hiding inside.

12

potatoes.com

potatoes.com

In addition to the major nutrients, potatoes also have vitamin B6, thiamin, iron, magnesium and phosphorus.

Potatoes have no saturated fat, no trans-fat, no cholesterol and no sodium!

potatoes.com

potatoes.com

potatoes.com

potatoes.com

Fiber:

Protein:

A medium potato with the skin has about 2 grams of fiber supplying 8% of the daily value. Most Americans eat only half the recommended amount of daily fiber so potatoes can help fill the gap. Most people believe that the skin of the potato holds all the fiber, however, about 2/3 of the total fiber is inside, the delicious flesh of the potato!

Potatoes have more protein then most vegetables about the same amount as 1/3 cup of milk. The quality of protein, including how easy it is to digest and the amino acids it contains, is considered to be high. Depending on the variety, the biological value for the potato protein is between 90-100 (identical to the biological protein of whole egg).

Vitamin C:

Potassium:

When you think of vitamin C, most people think of an orange. The medium potato has about 27 mg (45% of the daily value of vitamin C), equal to a medium tangerine.

While most Americans get enough vitamin C in their diet, it is an excellent antioxidant that helps support immune system health, it is vital for iron absorption, wound healing and gum health. To retain as much vitamin C in a potato as possible, it is important to cook it in its skin.

With 620

potatoes.com

potatoes.com

potatoes.com

milligrams, a medium baked potato packs more of a potassium punch than a banana. One serving of a potato can provide 18% of the daily value for potassium, making it an excellent source of this key nutrient.

According to the Dietary Guidelines for Americans, potassium is also a nutrient of concern because very few of us are getting enough.

potatoes.com

potatoes.com

potatoes.com

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World Class Research

World Class Potatoes

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he modern farmer deals with one of agriculture’s most complex crops. In order to be successful, they must be experts not only in agricultural sciences but also in chemistry, engineering, mechanics and business management.

F

family potato farmers have made

W

research a top funding priority.

helped finance the development of new

On an annual basis, Washington

potato varieties, research for improving

growers invest more than

growing practices, and supported farmers

$1 million in research support.

in their day-to-day activities.

orking closely with multiple

rom the beginning, the

universities and the USDA’s

Washington State Potato

Agricultural Research Service,

Commission and the state’s

14

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the Washinton State Potato Commission has

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World Class Research

World Class Potatoes

T

he modern farmer deals with one of agriculture’s most complex crops. In order to be successful, they must be experts not only in agricultural sciences but also in chemistry, engineering, mechanics and business management.

F

family potato farmers have made

W

research a top funding priority.

helped finance the development of new

On an annual basis, Washington

potato varieties, research for improving

growers invest more than

growing practices, and supported farmers

$1 million in research support.

in their day-to-day activities.

orking closely with multiple

rom the beginning, the

universities and the USDA’s

Washington State Potato

Agricultural Research Service,

Commission and the state’s

14

potatoes.com

potatoes.com

potatoes.com

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the Washinton State Potato Commission has

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Storing Potatoes

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hen stored properly, potatoes have a longer shelf-life than many other vegetables. They should be kept in a cool, dark and well-ventilated place.

At a temperature of 45-50°F, fresh potatoes will keep for several weeks.

Avoid storing in areas that reach high temperatures (e.g., under sinks or in utility rooms with heatproducing appliances). Avoid storing on countertops or other places exposed to sunlight or other strong light sources.

Selecting Potatoes

A

Potatoes stored in the refrigerator below 40°F will convert starches to sugar and affect cooked flavor and color. Store unwashed potatoes in paper bags or perforated plastic sacks to extend shelf life.

s with any other produce, picking the right potato will help you get your money’s worth and ensure great cooking results every time.

Handle green or sprouting potatoes properly

When shopping, select firm, smooth potatoes.

Avoid those with wrinkled or wilted skins or soft, dark spots, cut surfaces or other discolorations. If you need several potatoes for a recipe, choose those of similar size to ensure they cook evenly.

G

reen on the skin of potatoes indicates a build-up of Solanine, a natural chemical produced when potatoes are exposed to too much light. It imparts a bitter taste and can cause illness if eaten in large quantities.

If you have questions about buying potatoes or need advice about the best potatoes for a specific recipe, go to potatoes.com.

16

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If there is slight greening, cut away the green portions of the potato skin before cooking and eating. Discard if there is extensive greening. potatoes.com

potatoes.com

potatoes.com

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S

prouts are signs that a potato is trying to grow into a new potato plant. Storing potatoes in a cool, dry, dark location that is well ventilated will reduce sprouting. There is nothing wrong with eating a sprouted potato, although it will probably not be at peak flavor; simply cut away sprouts and soft sections before cooking or eating.

potatoes.com

potatoes.com

potatoes.com

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Storing Potatoes

W

hen stored properly, potatoes have a longer shelf-life than many other vegetables. They should be kept in a cool, dark and well-ventilated place.

At a temperature of 45-50°F, fresh potatoes will keep for several weeks.

Avoid storing in areas that reach high temperatures (e.g., under sinks or in utility rooms with heatproducing appliances). Avoid storing on countertops or other places exposed to sunlight or other strong light sources.

Selecting Potatoes

A

Potatoes stored in the refrigerator below 40°F will convert starches to sugar and affect cooked flavor and color. Store unwashed potatoes in paper bags or perforated plastic sacks to extend shelf life.

s with any other produce, picking the right potato will help you get your money’s worth and ensure great cooking results every time.

Handle green or sprouting potatoes properly

When shopping, select firm, smooth potatoes.

Avoid those with wrinkled or wilted skins or soft, dark spots, cut surfaces or other discolorations. If you need several potatoes for a recipe, choose those of similar size to ensure they cook evenly.

G

reen on the skin of potatoes indicates a build-up of Solanine, a natural chemical produced when potatoes are exposed to too much light. It imparts a bitter taste and can cause illness if eaten in large quantities.

If you have questions about buying potatoes or need advice about the best potatoes for a specific recipe, go to potatoes.com.

16

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If there is slight greening, cut away the green portions of the potato skin before cooking and eating. Discard if there is extensive greening. potatoes.com

potatoes.com

potatoes.com

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S

prouts are signs that a potato is trying to grow into a new potato plant. Storing potatoes in a cool, dry, dark location that is well ventilated will reduce sprouting. There is nothing wrong with eating a sprouted potato, although it will probably not be at peak flavor; simply cut away sprouts and soft sections before cooking or eating.

potatoes.com

potatoes.com

potatoes.com

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Cooking Potatoes

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18

otatoes are one of the most versatile foods available, and can be prepared using literally dozens of different cooking methods and can be enjoyed in hundreds of dishes.

Some of the key ways to prepare popular varieties include:

White | Boil, steam, mash, roast, scallop, soups, salads

bake, boil, roast

Russet | Bake, mash, roast

Purple/Blue | Boil, steam, bake

Fingerling | Boil, steam, bake

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Red | Boil, steam, roast, sauté, scallop, soups, salads potatoes.com

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Yellow | Mash, steam,

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Cooking Potatoes

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18

otatoes are one of the most versatile foods available, and can be prepared using literally dozens of different cooking methods and can be enjoyed in hundreds of dishes.

Some of the key ways to prepare popular varieties include:

White | Boil, steam, mash, roast, scallop, soups, salads

bake, boil, roast

Russet | Bake, mash, roast

Purple/Blue | Boil, steam, bake

Fingerling | Boil, steam, bake

potatoes.com

potatoes.com

potatoes.com

Red | Boil, steam, roast, sauté, scallop, soups, salads potatoes.com

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Yellow | Mash, steam,

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T

he mission of the Washington State Potato Commission is to support an economically and environmentally sustainable Washington state potato industry by providing strong leadership and innovation, and by building partnerships to meet the demands of global consumers.

108 S. INTERLAKE RD. | MOSES LAKE, WA 98837 | 509.765.8845 | POTATOES.COM