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Fresh, frozen and dehydrated potatoes are perfect ingredients to help build out your 2021 menus and work for both on-site dining as well as off-premise options. If you have the back of house labor, fresh is a great product that can be utilized across dayparts. Short on labor? Turn to frozen and dehydrated products to help reduce labor needs without compromising on taste! Check out these menu concepts that feature each potato format:
Potatoes USA is proud to be a partner of the MyPlate program to help promote the Dietary Guidelines for Americans. MyPlate is a reminder to help find healthy eating styles and build it throughout lifetimes. This is an invaluable tool for school foodservice operators as they develop menus to meet federal nutrition requirements and useful for educating students on the power of positive nutrition. Vegetables, like nutrient-dense potatoes, are a main component of the MyPlate program. In fact, a medium-sized, skin-on potato has more potassium than a banana and contains 30% of your daily value of vitamin C. For more information on the MyPlate program, click here.
Potatoes USA recently partnered with Littleton Public Schools Nutrition Services in Colorado to provide reusable bags to distribute over 8,500 total meals in one day! The meal distribution kit featured potatoes with potato nutrition tips and delicious recipes for students and families to use.
Grab & go solutions continue to be front and center within the school foodservice community. Potatoes are a perfect vegetable to feature throughout your menus due to their ability to be served both hot and cold, and, when packaged properly, hold well for extended periods of time. Here are a few of our favorite recipes to consider when developing your 2021 menus.
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