Hot Potatoes! Dry-Farmed Potato Tasting

Event date: November 2019

Dry-farmed potatoes (2).JPGSlow Food Corvallis \ celebrated potatoes—round potatoes, long potatoes, yellow and brown and white and pink and purple potatoes—that were grown without irrigation here in the Willamette Valley. Amy Garrett, assistant professor with OSU Extension’s Small Farms Program, introduced the Dry Farming Collaborative (DFC) and its work. Chris Homanics, a plant breeder, nursery owner, and leader of the Collaborative’s potato variety trials, told us about potato history and breeding. We tasted spuds from the DFC potato trials boiled, baked, scalloped, pan-fried, and puréed into soup.

“Dry farming concentrates the flavor of vegetables,” says Amy, “so a lot of people get excited about the enhanced flavor of dry-farmed produce.” Are these potatoes really so special? You’ll have to try them.

Chris Homanics at potato tastingAmy Garrett at potato tasting (2)








Chris's potato varieties

Some of Chris’s potato varieties

boiled & chipped potatoes

Boiled potatoes and baked potato chips for tasting

Links to recipes: