August 30, 2002

Prairie Fare: Potato Days Honors a Food with Appeal

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

The Red River Valley of North Dakota and Minnesota is a prime potato-growing region because of its rich black soil, the product of an ancient glacier. If you were to package the annual production of Red River Valley spuds in 100-pound bags, you would need 26 million sacks. 

They make interesting use of potatoes every year at the annual Potato Days in Barnesville, Minn.  I mark my calendar. True to my Scandinavian heritage, I just can’t resist potato dumplings.  People at the food booth even sound like Norwegians. 

Among dozens of activities, the two-day event features a lefse cook-off, mashed potato eating contest, potato car race, potato golfing and billiards, and a golden potato scavenger hunt.  The mashed potato wrestling exhibition made the news. 

Aside from their entertainment value, potatoes are one of the most popular vegetables in America. But over the years Americans have changed their potato preferences.  Americans consumed about 55 pounds of fresh potatoes and 25 pounds of processed potatoes per person in 1960.  We now eat about the same amount of fresh potatoes, but we’ve increased our intake to 63 pounds of processed potatoes, especially french fries.   

Lately french fries have been “mashed” by reports from Swedish researchers that they contain a chemical called acrylamide, a potential cancer-causing agent.  The researchers reported higher acrylamide in fried carbohydrate-containing foods such as french fries and potato chips.  Boiled potatoes had extremely low amounts of the chemical. 

Other scientists have questioned the research because it had not been extensively reviewed and published in a medical journal before being reported to the public.  The study also has been criticized because results of rat studies were directly translated to humans.  Someone even translated the “toxic dose” of acrylamide given to rats as being equal to a person eating about 1,650 pounds of potato chips. Don’t try that at home. 

All this controversy has prompted a closer look at acrylamide content of food.  Until more research comes out, the best advice is probably old advice: Moderation is key in a healthy diet.  Limit fried and higher-fat foods in your diet. As far as the waistline is concerned, “super” and “biggie” size fries aren’t a bargain.  

Consider serving sizes.  A serving of potatoes is one-half cup or about 4 ounces.  A baked potato serving, for example, is about the same size as a computer mouse.  As long as we limit high-fat, high-calorie toppings, cooked and baked potatoes don’t live up to their “fattening” reputation.  A medium potato contains about 100 calories, no fat, 26 grams carbohydrates and 3 grams dietary fiber.  Potatoes also contain potassium and vitamin C. 

At the grocery store, select potatoes that are smooth and firm, and have no sprouts.  Keep them in brown bags, perforated plastic or even burlap bags.  Be sure to toss sprouted spuds and keep them away from onions in storage.  The two vegetables produce gases that speed the other’s spoilage. 

This potato dumpling recipe from the Internet came with the admonition, “Don’t schedule any tennis lessons for at least four hours after eating.”  Sounds like good advice.

Potato Dumplings 

2 1/4 pounds (about 5 large potatoes)
3/4 cup barley flour or white flour
1 cup whole wheat flour
1 teaspoon salt 

Cooking liquid:
3 quarts water
1 tablespoon salt 

Peel and grate the potatoes. Squeeze out as much liquid as possible from the potatoes. Then stir in flour and salt. (Add extra flour if needed.) Bring water and salt to a boil. Make large, oval balls with a wet serving spoon and drop into the boiling water. When all the dumplings are in the water, lower the heat and simmer about 45 minutes. Do not stir. 

Makes about 5 servings.  Each serving (without added butter) contains 260 calories, 1 gram fat, 56 grams carbohydrates and 5 grams fiber.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Gary Moran, (701) 231-7865, gmoran@ndsuext.nodak.edu