In the heart of Central Wisconsin, Marathon County is a vibrant agricultural community where rich soil, generations of farming tradition, and a growing local food movement come together. Marathon County is well known as a top-ranking producer in dairy, ginseng, and maple syrup. While not quite as prevalent as they are in surrounding areas, potatoes are a crop that hold an important and quietly enduring role in the county’s agricultural heritage.

Marathon County’s farming roots stretch back generations, and potatoes have been part of that story for more than a century, grown alongside grains, dairy, and other crops. Early county histories even note potato warehouses as key centers of commerce in local towns, highlighting the tuber’s longstanding presence in communities. Today, agriculture remains a major economic engine, and potatoes contribute to the diversity and resilience of the local farming landscape.

Potatoes may seem humble, but their impact is significant. They are nutritious, versatile, and a staple crop in the Midwest, with Wisconsin ranking high nationally in production. Beyond their culinary value, potato farming provides reliable income and jobs for local families, helping sustain rural communities and preserve an agricultural way of life.

Choosing Wisconsin-grown potatoes is a decision that benefits Wisconsin in many ways. Every purchase helps support the local economy, keeping dollars in the hands of farmers, businesses, and families close to home. Buying local also fosters connection, allowing residents to engage with the people who grow their food through farmers markets, farm stands, and local grocers.

Potatoes can be enjoyed in countless ways, including mashed, grilled, roasted, baked, boiled, or steamed. With six different potato varieties grown in Wisconsin, the options for creating delicious dishes are nearly endless. Understanding which potato works best for each recipe is key. Russets, high in starch, are ideal for baking, mashing, and roasting. Red potatoes hold their shape well, making them perfect for soups and salads. White potatoes are all-purpose and versatile in soups, salads, baking, frying, mashing, or roasting. Golden potatoes have a naturally buttery flavor and are excellent in any recipe calling for traditional white potatoes. Purple or blue potatoes are rich in antioxidants and add a vibrant pop of color to any dish, and they are best baked, roasted, or microwaved. Fingerling and petite potatoes offer unique flavors and textures that can elevate a variety of recipes. One delicious way to celebrate locally grown potatoes is with Baked Potato Nachos, a crowd-pleasing dish that turns hearty Wisconsin russet wedges into the base for a loaded nacho experience. The potatoes are baked until crisp and seasoned with garlic and Mexican spices, then layered with melted cheese, black beans, diced tomatoes, green onions, sliced olives, and mild diced green chiles. Finished with salsa, guacamole, or sour cream, this recipe highlights the versatility of local potatoes and proves that simple, locally sourced ingredients can be transformed into a dish that’s both flavorful and fun to share with family and friends.

Wisconsin potatoes are packed with natural goodness. They are gluten-free, fat-free, rich in vitamin C, and loaded with potassium, making them a performance-boosting source of energy. Their complex carbohydrates and essential nutrients provide fuel for the body, whether you’re cooking for family, friends, or yourself.

Next time you reach for potatoes at the market or on a local farm stand, choosing those grown here in Wisconsin is a delicious way to support the state’s farmers, economy, and communities. To learn more about Wisconsin potatoes and find recipes, visit eatwisconsinpotatoes.com.

—  Sarah Hagenow is the 78th Alice in Dairyland, Wisconsin’s agriculture ambassador who works with media professionals to educate consumers about the importance of agriculture to our economy and way of life. She can be reached at sarah.hagenow

@wisconsin.gov.