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The definitive program for perfecting your knowledge of all things potato


Potatoes are America’s Favorite Vegetable. Mastering their preparation means happy customers who’ll keep coming back for more.

Potato University is a comprehensive training program that can serve as an extension of your culinary education. From foundational basics to advanced techniques, Potato University is a complimentary resource to help you and your team perform at your best and keep your operation running smoothly. Learn how to fry fries to crispy perfection, char and smoke potatoes on the grill for a unique flavor, and employ the best roasting techniques that result in a crispy exterior with a fluffy interior every time.


Available Courses

All About Potatoes

The United States is a world leader in potato production and processing. Potatoes are grown in almost every region ⎼ over 38 states grow potatoes.

There are over 200 varieties of potatoes sold throughout the United States. Potatoes are grown in almost every region in the United States ⎼ over 38 states grow potatoes. The United States is a world leader in potato production and processing. From seed to harvest,  U.S. commercial potato growers rely on experience and research to utilize the best production practices. State-of-the-art systems, Good Agricultural Practices (GAP), and certifications and standards set and monitored by the Food and Drug Administration (FDA) and United States Department of Agriculture (USDA) guarantee food safety and a variety of consistent, high quality products year-round. There are over 200 varieties of potatoes sold throughout the United States.

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About Fresh Potatoes

There are more than 200 varieties of potatoes sold throughout the United States.

Each of these varieties fit into one of seven potato type categories: russet, red, white, yellow, blue/purple, fingerling, and petite.

In this course, you will learn about the characteristics and best applications for all seven fresh (table-stock) potato types, including sizing standards, potato composition, and common uses.

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About Frozen Potatoes

All frozen potatoes are not created equal.

All frozen potatoes are not created equal. The rich soil, ideal temperatures, and generations of grower experience that produce premium U.S. potatoes also produce a premium frozen product. The U.S. potato industry has long pioneered state-of-the-art technologies that instantly quick-freeze potatoes to lock in fresh flavor and nutrition. Potatoes used in U.S. processing meet rigorous standards for high solids and low sugars that ensure an appealing appearance, taste, and texture. And with plentiful harvests year-round, U.S. frozen potatoes promise supply-chain consistency.

There’s a perfect frozen potato product for every operation.

In this course you will learn about the most common frozen potato products and why they are the best tool for pleasing patrons, easing operations, and driving profit.

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About Dehydrated Potatoes

Dehydrated potatoes deliver all the flavor, versatility, and nutrition of real, fresh potatoes because they are 100% whole, high-quality U.S. potatoes, minus the water.

Whole potatoes are put through an advanced process to create premium dehydrated potato products. In everything from soups and salads to ready-made meals to desserts, U.S. dehydrated potatoes are versatile, operationally efficient, hardworking ingredients that are naturally gluten-free.

In this course you will learn how dehydrated (“dehy”) potatoes can be incorporated into your menus.

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Cooking Methods

As America’s Favorite Vegetable, potatoes are craveable and hold a special place in the hearts of patrons and chefs alike.

As one of the most affordable and versatile items on the menu, potatoes are a staple in foodservice.

In this course you will learn about the following cooking methods:

  • Baking and Roasting
  • Frying and Sautéing
  • Boiling, Poaching, Simmering, and Steaming
  • Grilling
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Potato Nutrition

When it comes to the nutritional value of your menu and your guests making informed food choices, you can feel good about serving potatoes.

Potatoes are a popular, nutrient-dense vegetable that provides the energy, potassium, and Vitamin C needed to fuel patrons throughout the day.

According to leading foodservice industry research firm, Datassential, consumers are interested in simple ingredients, plant-based foods, and functional foods at restaurants1. Not only are potatoes a whole food ingredient, but they can also be part of a nutritious and well-balanced diet.

Potatoes contain both macronutrients (e.g. protein, carbohydrates) and micronutrients (e.g. vitamin C, potassium, vitamin B6), which are classifications of important nutrients that fuel our bodies, and each serves different functions.

In this course you will learn about the nutritional benefits of potatoes.

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Delivery and Takeout

Evolving your menu to be takeout and delivery focused is no easy task.

Make your menu work harder through valuable ideas for to-go orders, cost- and labor-saving applications, storage tips and tricks to keep your produce fresh, and more. Be sure to choose the best product for takeout or delivery. For example, frozen fries come in a wide variety of formats. Some are better suited for takeout and delivery than others.

In this course you will learn the tips and tricks you need to keep fries hot, crispy, and delicious.

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