The delicious Rooster Potatoes from Albert Bartlett will be available nationwide at Wal-Mart starting 0n November 11. These potatoes are a pale yellow on the inside, and have a buttery texture. I find that when I use them I tend to use less butter or margarine with them, which is a real plus if you are watching your waistline. It is interesting that they are not a russett or a red potato.
- The Rooster potato starts pink, but bakes golden brown, with a light yellow fluffy flesh.
- A most versatile potato that can be baked, boiled, mashed, roasted, or fried.
- Any ordinary or extraordinary chef can cook up amazing Rooster potato creations.
Plos One, an international, peer-reviewed, open-access, online publication for scientific and research reports, says that potatoes have the lowest cost compared to other veggies for these 4 nutrients: fiber, potassium, vitamin C and magnesium. They are also Gluten Free, Dairy Free, Cholesterol Free, Fat Free, Vegan.
Albert Bartlett is committed to making these potatoes available to everyone in the US and creating new harvest opportunities for US farmers – You’ll see on each bag, which farmer, by name, grew your potatoes. And if all that is not enough, they taste good too!
Potatoes are easy to cook, and can be used in so many ways! I know everyone has their favorite recipe, maybe even three or four for potatoes, but this one is my “go to” for making potatoes on a busy day:
Buttered Basil Potatoes
6 small potatoes
3 tablespoons butter,
1 teaspoon dried basil
salt and pepper to taste
Wash and cut up the potatoes into bite sized pieces and place them in a microwave safe bowl. Dot with butter and sprinkle with salt, pepper and basil. Add about 1/3 cup of water to the bowl. Cover tightly with plastic wrap, and cook in microwave om high for about 8 minutes. Remove from microwave, and let the bowl sit with the plastic wrap on it until the rest of dinner is ready.
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