The potatoes are roasted according to the Food Hero Potato Pals recipe (https://www.foodhero.org/recipes/potato-pals) and offered to students to taste during their lunch time.
Staff from Oregon State University Extension’s Supplemental Nutrition Assistance Education Program (SNAP-Ed) and the Hermiston Agricultural Research and Extension Center (HAREC) have been teaming up to give middle school students in Umatilla and Hermiston the chance to sample roasted purple and yellow potatoes. The potatoes are roasted according to the Food Hero Potato Pals recipe (https://www.foodhero.org/recipes/potato-pals) and offered to students to taste during their lunch time. Students then give feedback on the potatoes by voting. Thus far, the yellow potatoes have received a combined 90% approval rating; the purple variety stands at 82%.
HAREC staff are in the process of analyzing the nutrition content of both the raw and roasted potatoes that were served at the schools to see how the nutrients of the yellow potatoes stack up against the purple ones.
We have gotten great feedback from the school food service directors and at least one is considering how she can add yellow potatoes to her menu. With one more school on our schedule, we will have given almost 1500 students the opportunity to enjoy roasted potatoes by the time we are done.
Students voted using bean count method
Angie Treadwell, RD, LD
Oregon State University Extension
Umatilla-Morrow SNAP-Ed Coordinator