The Idaho Potato’s actual name is Russet Burbank after its inventor and horticulturist, Luther Burbank, who discovered the potato grew perfectly in Idaho. The potato was dry and fluffy when baked and crispy when fried. The potatoes got their “Idaho Potato” trademarked name from growing in the unique conditions.
Idaho Potatoes are a good source of vitamin C and potassium.
Garlic & Parmesan Broccoli and Potatoes
3 tbsp. olive oil, plus some for pan
3 cloves of garlic, minced
Zest of 1 lemon
1/2 tbsp. Italian seasoning
1/3 cup Parmesan cheese
1/4 tsp. onion powder
1/4 tsp. salt
1/4 tsp. ground pepper
4 cups washed, peeled, cubed Idaho Potatoes
10 oz. broccoli florets
Preheat oven to 400 degrees. In small bowl, mix oil, garlic, lemon and Italian seasoning together. Pile potatoes onto baking sheet and drizzle half oil over them. Rub it into potatoes with hands. Do same process with broccoli and remaining oil, then toss them together and spread onto baking sheet. Sprinkle with half Parmesan cheese, onion powder, salt and pepper.
Bake 20 minutes. Remove from oven and turn to bake other side. If they seem very dry, drizzle lightly with more oil. Bake 15-20 minutes longer or until potatoes are fork-tender. Sprinkle remaining Parmesan over to serve.
Icelandic cod is caught in the cold waters of the Atlantic Ocean surrounding Iceland. It is most commonly sold in skinless, boneless fillets. The flesh is a pearl-white color with darker brown accents on the side where the skin was removed.
When cooked, the flavor is mild but distinct, and the texture is moderately firm with large white flakes. Cod is a versatile fish that is great pan-fried or baked. Cod also can be done on the grill but should be put on foil to prevent falling apart.
Fish is a high-quality protein with vitamins and minerals. It is a great source of healthy fats such as docosahexaenoic acid (DHA), which is essential for a child’s developing brain and nervous system. Additionally, it’s an excellent source of vitamin B12, Omega 3 fatty acids, selenium and phosphorus. It is also high in choline, niacin and potassium
Oven-Baked Icelandic Cod
2 lbs. fresh Icelandic cod fillets
1 cup bread crumbs
1 cup fresh parsley
2 garlic cloves (diced)
1 tsp. lemon zest
1 tsp. sea salt and pepper
Olive oil/nonstick cooking spray
Preheat oven to 400 degrees and lightly spray pan with olive oil or nonstick cooking spray. Combine parsley, diced garlic, lemon zest and spices in bowl and mix in bread crumbs. Coat fish with olive oil and press fillet into spice mixture. Place cooked fillets in pan and bake until firm, about 12-15 minutes depending on thickness. Serve with lemon wedges.