No Gluten? No Problem! Idaho® Potatoes Are Naturally Gluten-Free

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Gluten-free garlic butter scallops arranged atop a vibrant succotash made with Idaho® red potatoes boast big flavor and nutrition. 

Eagle, Idaho, May 17, 2021 -- May marks Celiac Awareness Month, and the Idaho Potato Commission’s (IPC) rich database of gluten-free recipes is an ideal resource for those who are gluten intolerant/sensitive or trying to limit the amount of gluten they consume. Versatile Idaho® potatoes are naturally gluten-free and are loaded with important vitamins and minerals. 

According to, gluten is a general name for the proteins found in wheat, rye, barley and triticale. Gluten helps foods maintain their shape, acting as a glue that holds food together. Celiac, a serious autoimmune disease, is estimated to affect one in 100 people worldwide. The organization Beyond Celiac estimates that 18 million Americans are sensitive to gluten. For this large population, knowing which foods are gluten-free is critical. 

The IPC’s website has close to 250 unique and delicious gluten-free recipes. An easy-to-use search engine takes the visitor directly to the gluten-free section that features dishes ranging from crispy Mozzarella Sticks to Grilled Cajun Shrimp and Potato Skewers -- there’s a gluten-free Idaho® potato recipe everyone in the family is bound to love. 

Below are several recipes that are especially appropriate for the spring and summer season:  

  • BBQ Chicken Baked Potato: A hearty Idaho® russet potato is smothered in a generous helping of slow cooker shredded barbecue chicken, cheddar cheese and chives, making for an unforgettable meal. 
  • Grilled Chicken and Potato Summer Bowl: Grilled chicken, corn and red Idaho® potatoes are topped with a bright and sweet peach salsa. 
  • Chili Roasted Potatoes with Avocado Crema: Give french fries a run for their money by making these roasted, crispy Idaho® potato rounds. Paired with a fresh avocado crema dip, this appetizer will disappear from the dinner table in minutes. 
  • Chile Pepita Idaho® Potato Veggie Burgers: You’ll never want a store-bought veggie burger again after making filling, meatless patties prepared with Idaho® potato chunks, spicy peppers, black beans and aromatic seasonings. 
  • Roasted Potatoes with Rosemary and Garlic: Sometimes simple is best! Diced Idaho® russet potatoes are flavored with a mixture of olive oil, garlic, rosemary, salt and pepper for an easy weekday side dish. Pair any leftover potatoes with eggs for a quick breakfast! 
  • Vegan Coconut and Blackberry Potato Ice Cream: Warmer days calls for frosty desserts. Idaho® potatoes give this ‘berry-licious’ treat a creamy, scoopable texture in place of dairy. 

Seafood combined with fresh vegetables like Garlic Butter Scallops with Succotash is a no-brainer for outdoor gatherings. Idaho® red potatoes, bacon, corn, lima beans, tomatoes and herbs are topped with large buttery and garlic infused scallops. Make sure to saute the potatoes until they become golden brown and set them aside. Cook the bacon and veggies in the same pan and then add the potatoes back in to make them extra crispy. Sear the scallops in a separate pan and arrange them on top of the vegetable-bacon medley for a dramatic, yet easy-to-make main course. 



  • Vegetable oil
  • 8 oz Idaho® red potatoes, cubed
  • 3 strips bacon, diced
  • 3 cloves garlic, minced
  • 1/2 cup frozen lima beans
  • 1/2 cup frozen corn
  • 1/2 cup cherry tomatoes, cut in half
  • 1 tablespoon chives, chopped
  • 1/4 teaspoon salt, more if needed

Garlic Butter Scallops

  • 6 large scallops
  • 3 tablespoons butter
  • 4 cloves garlic, smashed



  1. Add vegetable oil to a skillet and heat over medium-high heat. Add potatoes to the skillet and saute. Once potatoes are brown and crispy on the outside and soft on the inside, remove from the pan and set aside.
  2. Add chopped bacon to the same skillet and cook until slightly crispy, stirring occasionally.
  3. Once the bacon is cooked, add minced garlic, frozen lima beans and frozen corn. 
  4. After the lima beans and corn are heated through, add cooked potatoes back to the pan with the cherry tomatoes and chives. Saute for 30 seconds and season with salt.
  5. Remove from the skillet and set aside.

Garlic Butter Scallops

  1. Pat scallops dry.
  2. Heat a separate skillet over medium heat. If using the same skillet used for the succotash, wipe clean with a paper towel and then add butter. 
  3. When butter is melted and bubbly, add smashed garlic. Sear scallops on one side for 2 to 3 minutes or until golden brown. Flip scallops and sear the other side for 2 to 3 minutes, or until scallops are cooked and no longer translucent on the inside. Be careful not to overcook!

Combine and Serve

  1. Divide succotash between two plates, then place 3 scallops on top of each vegetable medley.
  2. Serve and enjoy!

About the Idaho Potato Commission

Established in 1937, the Idaho Potato Commission is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain-fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit