Friday, November 15, 2013

Idaho Potato Quiz & How to Fluff a Baked Potato

Recently I was invited to learn more about Idaho's  number one crop, potatoes. I've written about potatoes before, so this time I've decided share some tidbits I learned on the trip in a trivia quiz format so grab a pencil and paper (no Googling for the answers!). This quiz is just for fun. More giveaways soon, I promise. 

1. Potatoes originally came from
A. South America
B. North America
C. Ireland

2. At one time potatoes were appreciated by royals in Europe for their
A. blossoms
B. skins
C. nutritional value

3. School kids in Idaho get time off from school for
A. Potato planting in the Spring
B. National Potato Day in the Winter
C. Potato harvest in the Fall

4. In order to be affected by any allowable pesticide residue, in one sitting you would have to eat
A. 1300 pounds of potatoes 
B. 130 pounds of potatoes
C. 13 pounds of potatoes

5. In Idaho potato farming dates back to
A. Prehistoric times
B. the early 1800's
C. the early 1900's

6. Potatoes have more potassium than
A. Bananas
B. Oranges
C. Both bananas and oranges combined

7. In Idaho russet potatoes represent 
A. 94% of all potatoes grown commercially
B. 84% of all potatoes grown commercially
C. 74% of all potatoes grown commercially

8. Which of the following is not a russet variety of potato
A. Shepody
B. Burbank
C. Marquis

9. Baking potatoes in foil
A. Does not hasten cooking
B. Steams them instead of baking them
C. Both A and B

Answers at the bottom of this post

In addition to having a greater appreciation for the work that goes into farming potatoes, I also learned something very practical--the right way to fluff a potato! Apparently I'd been doing it all wrong. 

After baking (no foil!), give the potato a nice massage to break it up a bit, but don't rip the skin. Pierce the top of the potato using a fork in a zig zag pattern. Now gently press on the ends. Voila! A perfectly fluffed potato. 

Disclosure: My thanks to Idaho Potato Commission for inviting me to visit with Idaho potato farmers and processors. I was not paid to write this or any other post on Cooking with Amy.

1. A
2. A
3. C
4. A
5. B
6. C
7. A
8. C
9. C

So, how did you do? Any surprises?