DENVER, CO – August 17, 2008 – The United States Potato Board (USPB) is awarding three students at the Culinary Institute of America (CIA) for their innovative potato recipes. As part of their support of CIA programs, the USPB invited students to submit their recipes for three categories: Ethnic, Healthy and New Classics.

Cheesy Southwestern Potato Crisps, a Latin-inspired recipe with fresh jalapeño-cilantro pesto and cheese enveloped in crisp shredded potatoes, captured the Ethnic Category and overall Grand Prize in the Potato Innovation Recipe Contest.  The fresh and flavorful recipe was created by William “Trey” Smith, a student of the Culinary Institute of America in Hyde Park, New York.  The U.S. Potato Board is awarding Smith with a trip to the Culinary Institute of America Worlds of Flavors® conference in St. Helena (Napa Valley) taking place November 12-14, 2009. 

“Indian Spiced Potato and Spinach ‘Bajé’” earned Adam Kaswiner the $1000 prize for the Healthy Category. Inspired by his Peace Corps travel in Bangladesh, his recipe demonstrated the versatility of the nutrient rich potato with bold crave-able flavors.

Marissa Hines won the New Classics category with her recipe, “Not Your Grandmother’s Pierogi.” The student’s sophisticated updated take on the classic comfort food with goat cheese and prosciutto in a leek and morel sauce also earned a $1000 prize.

For copies of these recipes and for more recipe inspiration, please visit potatogoodness.com/foodservice.  The United States Potato Board thanks all of the chefs who participated and encourage them to keep exploring innovative uses of potatoes!