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Potatoes at Home

Potatoes at home

In India 51 percent of the people eat potatoes every day according to a survey
A regular day in an Indian household is incomplete without the humble potato being part of at least one meal. It could be the filling in samosas, the centre of our vada pavs or the topping on morning poha.
Tuesday, June 26, 2018
¿De dónde viene la costumbre de comer ñoquis los 29?
En Argentina existe la costumbre de consumir ñoquis de papa los días 29 de cada mes. Además, se coloca dinero debajo del plato. Conozca desde cuándo y por qué acostumbran sus pobladores a comer este tipo de pasta.
El origen del locro, comida patria argentina
Cristina Pérez, periodista, escritora y comunicadora, entrevista a Alejandro Maglione, considerado el mejor periodista enogastronómico de Argentina.
Las montañas del Perú: el reino de la papa
En la tierra de los antiguos incas, las papas se dan en una gran variedad de texturas y colores: rojas, azules, moradas, amarillas y rosas; esta diversidad se refleja en las distintas maneras de prepararlas que dan forma a su gastronomía.
Saturday, April 21, 2018
Tasteful Selections bite-sized potatoes help consumers Keep Their Menus Fresh
Tasteful Selections™, a specialty potato brand from RPE Inc., will launch the second quarter of its yearlong Fresh campaign on April 1
Gastronomía Peruana ¿Cuál es la mejor papa para cada plato?
Qué variedades de papa hay en el país para freír y sancochar? Nos lo cuenta la revista 15 Minutos.
Wednesday, March 21, 2018
Potatoes gain credibility for performance in PyeongChang Olympic athlete’s village kitchen
Potatoes as a performance food are gaining notoriety during the 2018 Winter Olympics in South Korea, with the newly released Olympian Menu and announcement that performance nutrition is now a critical part of athletes’ strategy to win
Wednesday, February 21, 2018
Dear Britain, you are cutting your roast potatoes all wrong...
In October chef Heston Blumenthal revealed his top tips for achieving roasties that are crispy on the outside, fluffy on the inside, every time. However, according to students from Edge Hotel School at the University of Essex, Blumenthal has been cutting his spuds all wrong.