Potatoes notoriously get a bad rap. Dieters exclude them from their menu plans, grouping them with the bad carbs such as the ones in bread. Casting them aside afraid they will add more unwanted pounds.
The round, eye filled root vegetable has been type cast as the evil villain due to its role as the greasy french fry and calorie dense chip. I’m here to tell you that the poor potato has been misunderstood. His good qualities need to be highlighted and celebrated by the health seeker. Potatoes are high in fiber, vitamin c, B-complex, and magnesium. They can lower blood pressure, cholesterol, improve brain function, prevent kidney stone formation, protect against cancer, and boost antioxidants.
With that being said, there are so many different types, how is one to know which to use in a potato salad versus a stew. Well, let me make it really easy for you. Bake a russet and use Dutch Yellow Potatoes (DYPs) in everything else. It’s really that simple. 
Dutch Yellow Potatoes are so versatile they work for just about everything, even dessert. On November 18th, I was at the book launch at Melissa’s Produce for their latest cookbook DYPs The Perfect Everyday Cookbook. Since the DYP is exclusive to Melissa’s Produce it was only natural for them to compile a book full of the best recipes for the golden tuber.
I learned some interesting facts about potatoes at the event. For instance, did you know that if a potato has a green hue to it you should not eat it. The green hue is a warning sign that the potatoes have gone bad. Amazingly, the DYP will not ever get the green hue, due to their extraordinarily long shelf life. That fact is important considering the normal harvest time is August to October. The potatoes are stored in giant temperature climate-controlled storage rooms for the rest of the year where they are harvested in Idaho.
DYPs are the most versatile potato because of their waxy texture and edible skin. They cook quickly, about 6 – 10 minutes and won’t fall apart and get mushy. It’s hard to over cook these adorable little guys. I added them to my Pork Chili verde, simmered them for an hour, and they were perfectly cooked. I used the Pee Wee size DYP for the chili, so there was zero prep before adding them into the green saucy goodness. Look for the recipe in an upcoming post!
I have to encourage you to try a potato based dessert. Especially the Gluten-Free Peanut Butter Cookie Sandwiches (pg. 261). It’s no secret that I love peanut butter. These cookies were to die for! I would have never thought to use potatoes as a gluten-free option in a dessert. Well played Melissa’s! I may have snuck a lot of them out the door that day. I only shared one.
Whether you mash, roast, use them in a salad or dessert, you should keep always keep DYPs around. I see them in my local Von’s year round. Chances are they are in your local grocery store as well.
Yes, potatoes have carbs, but they are good carbs. Carbs that if you are working out, you need as fuel. They are a clean fuel that your body knows how to process. Yes, you should eat them in moderation. But, they are what I call happy carbs. They are satiating so you actually have to eat fewer of them to feel full.
To give you a taste, pun intended, here is one of my favorite recipes from the DYP cookbook, DYP and Leek Soup. Not only is it the simplest soup recipe I have ever come across, it’s so luscious and comforting. Not to mention it’s also topped with crispy bacon. To die for.
If you are interested in learning more about the perfect potato and how to use them in every season, click here to purchase this incredible DYP cookbook. OR enter my giveaway to receive the book and a bag of potatoes! You can enter in the box below (or if the box does not come up click on the rafflecopter link)!
- 1½ cups DYPs, diced small
- 1 package Melissa's Belgian Style Leeks, sliced lengthwise, then cut crosswise into 1 inch pieces (about 2 leeks)
- 2 tablespoons butter
- 2 cups water
- 2 cups vegetable or chicken broth, plus more for thinning
- ¾ teaspoon sea salt
- white pepper to taste
- 3 slices thick cut bacon, cooked and crumbled
- Place the DYPs in a bowl and cover with water to prevent discoloration.
- Set a large stock pot over low heat and add butter. Add the leeks and cook, stirring occasionally, until softened. Drain the DYPs and add them to the leeks, along with water and the broth, sea salt, and white pepper.
- Increase heat to high and bring to a boil. Cover and reduce the heat to a simmer. Cook for 30 minutes, or until the DYPs are very soft.
- Pour the soup mixture into a blender, in batches if needed, and puree until smooth. (Be careful with hot liquids in blenders). Return the pureed soup to the pan and add broth to reach the desired consistency. Continue to cook over low heat till heated throughly.
- Serve in bowls topped with bacon.
Disclaimer: I was not paid to promote or sponsor this post. I was given a bag of DYPs and the DYP Cookbook from Melissa’s Produce. All opinions are my own. Please see disclaimer in the giveaway for details regarding to the prize and details of the contest.
