Pictured: Potato pizza puffs. Photo by: Potatoes USA

The humble potato is getting a makeover as culinary experts work to move the vegetable from a simple side dish to the center of the plate. 

At the "Spud Lab" in Denver, RJ Harvey, Culinary Director for Potatoes USA, is leading a movement to transform how major food brands, universities, and even the medical community view the potato.

He tells Stephanie Hoff that the Spud Lab has identified key functional benefits of potatoes that go beyond flavor. In baked goods, potatoes are proven to improve moisture retention and shelf life, while in savory applications, they serve as "allergen solves." For example, potatoes provide creaminess without dairy or thicken soups without flour (gluten).

Pictured: Potato pizza puffs. Photo by: Potatoes USA
The humble potato is getting a makeover as culinary experts work to move the vegetable from a simple side dish to the center of the plate.&nbsp;
At the "Spud Lab" in Denver, RJ Harvey, Culinary Director for Potatoes USA, is leading a movement to transform how major food brands, universities, and even the medical community view the potato.
He tells Stephanie Hoff that the Spud Lab has identified key functional benefits of potatoes that go beyond flavor. In baked goods, potatoes are proven to improve moisture retention and shelf life, while in savory applications, they serve as "allergen solves." For example, potatoes provide creaminess without dairy or thicken soups without flour (gluten).

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

Join Pam Jahnke for the latest farm news. Heard daily on WOZN 96.7 FM and 1670 AM in Madison Wisconsin from 5-6am. Also heard on affiliate stations all over Wisconsin.

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