Antigo, Wis. —   A new brochure, “Wisconsin Potatoes Taste Tour,” contains culinary treasure:  Six flavorful dishes made with Wisconsin potatoes, created by talented chefs from top Wisconsin restaurants.

The chefs were inspired by the bounty of potatoes they discovered on a tour of freshly harvested potato fields in Wisconsin’s Central Sands Region.  They tasted some of the 20-plus varieties of potatoes that are harvested in Wisconsin every year, including varied sizes and colors and names that set tastebuds a-tingle, such as Yukon Gold and German Butterball.

With the great taste of the potatoes clearly in mind, the chefs developed recipes to highlight some of their favorites. The delicious array of culinary creativity – including pizza, salad, side dishes and appetizers– require no special skills, and a color photo accompanies each of the six recipes.  A handy description of the potato variety used in each recipe is also provided.  The chefs’ special creations include:

 
·         Heaven City’s Wisconsin Potato “Louie” Salad, made with red-skinned Red Norland potatoes.  Created by Jimmy Wade, executive chef/owner, Heaven City, Mukwonago
·         Wisconsin Yukon Gold Potatoes with Goat Cheese, Walnuts & Rosemary.  Created by Bill Baumann, chef, Mo’s – A Place for Steaks, Milwaukee
·         Wisconsin German Butterball Potato & Pea Salad with Mint Dressing. Created by Ulrich Koberstein, executive chef, The American Club, Kohler
 
Wisconsin Potato Recipe Brochure
·         Marinated Wisconsin Russet Potatoes.  Created by Justin Aprahamian, sous chef, Sanford, Milwaukee
·         Wisconsin Red Gold Potato, Raclette & Truffle Pizza.  Created by Ulrich Koberstein, executive chef, The American Club, Kohler
·         Wisconsin German Butterball Potato & Caramelized Onion Tarts. Created by Brent Perszyk, executive chef/general manager, Mr. B’s – A Bartolotta Steakhouse, Brookfield

The brochure also includes tips on when one potato variety can be exchanged for another in a recipe, along with guidelines for “best preparation” techniques for the potatoes used in the recipes – such as boiled, steamed, mashed, baked and roasted.

On their tour, hosted by the Wisconsin Potato & Vegetable Growers Association, the chefs learned that Wisconsin is the third-largest potato-producing state in the country, with state-of-the-art packing and shipping facilities that handle more than 27 million pounds of potatoes a year*.  They also were briefed on the Wisconsin potato industry’s ongoing research into the traits of preferred potato flavors.

“Wisconsin potatoes are a natural fit with what we do at Sanford – the freshest ingredients prepared simply and full of flavor,” said Chef Aprahamian, of the Milwaukee restaurant, which has won national awards. 

To obtain a free copy of the “Wisconsin Potatoes Taste Tour” recipe brochure, simply visit: www.wisconsinpotatoes.com or e-mail your request to: wpvga@wisconsinpotatoes.com.

*According to 2005 Wisconsin Agriculture Statistics Service survey.