WEDNESDAY, JANUARY 23, 2019
FEATURES
HERMISTONHERALD.COM • A15
Purple Potatoes for All
Jayati Ramakrishnan
TOP: Angie Treadwell of OSU Extension Service transfers roasted purple potatoes from a baking tray into cups for students to try.
BOTTOM LEFT TO RIGHT: 1) A Rocky Heights Elementary School student tries a purple potato, deciding how he feels about it. OSU Extension Service visited the school during
lunchtime to let them try a new food grown in Hermiston; 2) A Rocky Heights students tries a purple potato at lunch 3) Erin Scionti hands out purple potatoes to a group of
students at Rocky Heights Elementary School.
By JAYATI RAMAKRISHNAN
STAFF WRITER
Students at Rocky Heights Elemen-
tary School got a special surprise with
lunch last week — they got to sample
purple potatoes, grown at the Hermis-
ton Agricultural Research and Exten-
sion Center. Children were polled to see
CRYPTOQUIP
how they liked the new food, with 294
kids voting that they liked the potatoes,
34 saying they were unsure, and 42 say-
ing they didn’t like them.
OSU Extension’s Angie Treadwell
said they are trying to do this at each
school, exposing students to new and
healthy foods, many of which are grown
locally.
Roasted purple potatoes
1 pound red (or purple) potatoes,
scrubbed and cut into 1-inch cubes
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon garlic powder or 2 garlic
cloves, minced
SUPER CROSSWORD: CONTINUING ED
Directions:
Preheat oven to 400 degrees.
In a large bowl, stir together all
ingredients.
Lay potatoes out on a baking sheet
with sides.
Bake until potatoes are soft, about
20 minutes. Toss a couple times while
roasting.
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