Idaho Potatoes Star as Main Ingredient in Food Blogs Across the Country

The Idaho Potato Commission (IPC) is collecting original Idaho potato blog posts and serving them up in a new section on its website, The Potato Blog Squad.

The Potato Blog Squad, a new section of the IPC’s website, features an assortment of creative Idaho potato recipes and videos from food bloggers such as Average Betty and Nibbles & Feasts.

“The light, fluffy texture, consistent performance, low price and premium quality of Idaho potatoes make them an ideal ingredient for food bloggers to use in any number of dishes,” says Don Odiorne, vice president, Foodservice, IPC. “It’s been extremely entertaining and educational to see the vast array of inventive recipes these bloggers are cooking up.”

Ranging from savory sides, like Potato and Beet Galette and Tri-Color Curried Potato Salad to decadent desserts, such as Idaho Purple Peruvian Bonbons, these innovative dishes showcase the versatility of Idaho potatoes.

Famed food blogger, also known as Sara O’Donnell, started the Idaho potato viral trend, with her instructional and entertaining YouTube videos. To date, she has produced 14 videos featuring Idaho potatoes, including one of the latest installments in which she tackles Julia Child’s Salade Nicoise.

In addition to their prominence on, Idaho potatoes have appeared in a variety of other popular blogs ranging from Worth The Whisk and LoveFeast Table to up-and-coming outlets such as Two Good Eggs, which recently launched a video for Hash Brown Crusted Quiche with Chorizo and Jalapeños.

Food bloggers Sara O’Donnell of Average Betty and Amy Cao of joined Corporate Chef Ivy Stark of Dos Caminos for a live cooking demonstration of Dos Caminos Carnitas and Idaho Potato Hash at the IPC-sponsored food blogger conference, TECHmunchNYC.

This blogging bonanza is due in no small part to the IPC’s involvement in food blogging conferences that have taken place over the past few years. The IPC sponsored TECHmunchNYC in May and is a two-time sponsor of Camp Blogaway, a two-day immersion workshop for bloggers of all levels. The bloggers at each conference were served plenty of food for thought, including two Idaho potato dishes at Camp Blogaway and Dos Caminos Carnitas and Idaho Potato Hash for lunch at TECHmunchNYC. This dish was also prepared live in a demonstration by Corporate Chef Ivy Stark of Dos Caminos during an informational session on cooking with Idaho potatoes.

“Our active participation in the food blogging world has been extremely beneficial for all parties involved,” says Odiorne. “We’ve been able to share our knowledge of various potato preparations, learn new ideas from talented cooks and reach a much larger audience.”

For food bloggers interested in working with the IPC, please contact Don Odiorne at

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