Tuesday, July 31, 2012

Pass the Potatoes: Nutritious and Delicious!

Established by a group of potato growers to promote the many benefits of eating potatoes, the United States Potato Board is now in a strong myth busting mode, making every effort to combat the less than positive attitudes towards potatoes that have only increased since the low-carb diet craze swept the country beginning in the early 2000s. 

In 2007, the USPB adopted an industry wide signature "Potatoes, Goodness Unearthed" to promote the nutritional benefits of the potato, as one medium potato (5.3 oz) with the skin contains 45 percent of the daily value of vitamin C, and as much or more potassium (620 mg) than either bananas, spinach, or broccoli. Unfortunately these nutritional benefits are often overlooked, as potatoes are first associated with carbs, and immediately put on the do not eat list. 

In town for the Society for Nutrition Education Annual Conference, the United States Potato Board hosted nutritionists and members of the media at an intimate dinner at Ardeo+Bardeo, which featured a custom designed menu incorporating the seven main potato types (russets, reds, whites, yellows, purples/blues, fingerlings, and petites). 

In between bites of an incredibly well designed five course meal, guests shared their love for potatoes, and discussed the current myths related to potatoes.

Though a five course meal awaited guests, we were still met with several passed hors d'oeuvres.

First course: Russet potato gnocchi and spinach salad. The tender gnocchi was a great introduction to potato that evening, and the lightness of the gnocchi made it a perfect first course.

Second Course: Smoked white potato mousse, egg 63, caviar.  This was the standout dish of the night, as guests would not stop raving about it. The caviar added a nice crunch to the creamy potatoes and eggs.

Third Course: Red and purple potato confit, bay scallops, "frisee aux lardons". This dish was one of my favorites, as I really love potatoes, and a simple sliced potato is enough to satisfy me.

Entree Course: Filet of branzino, creamy russet potato cake, sweet onion pancetta (Guests also had the choice of a Barrel cut rib-eye, Yukon puree and royal trumpet mushrooms as their entree course) Though I'd typically choose red meat over fish any other day, I ordered the Filet of branzino dish just so I could try the potato cake, and it did not disappoint (and neither did the fish).

Fifth course: "Potato Split" Roasted russet potato, sour cream and brown butter ice cream, maple, bacon.  The sour cream flavor was actually my favorite of the three flavors, with the russet potato flavor being my least favorite, as it was a little too grainy in texture, and I much preferred the creaminess of the sour cream flavor.

For more info about the nutritional value of potatoes, and for a nice selection of recipes, visit 

Also put Ardeo + Bardeo on your list of places to hold a private event, as they sure know how to customize a menu!

Ardeo+Bardeo on Urbanspoon

No comments: