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Idaho Cuisine

Choose an edible adventure on your next vacation and uncover a delicious world of dining opportunities. The Gem State is loaded with culinary discoveries for visitors of all tastes. Pull up your chair at one of the state’s many mouthwatering destinations and enjoy local dishes and delights.

Fresh goods, farm-to-table meals and fabulous restaurant options abound in Idaho.

Crafting Multicultural Cuisine

In these vibrant Idaho kitchens, innovation and heritage come together with tastes and talents inspired by international traditions.

Idaho’s Famous Potatoes

The secret’s already out—pretty much everyone knows about Idaho’s potatoes— but what makes these spuds so special?

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In Their Element

The growing season, weather conditions and rich soil all play an integral part in making Idaho potatoes consistently low in moisture content for a more robust flavor and fluffier consistency.  Learn more about potatoes Grown In Idaho® from the Idaho Potato Commission.

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The Top Crop

Idaho leads the nation in potato production, producing nearly a third of all U.S. potatoes. Though russet is the most commonly known type of Idaho potato, more than 30 varieties are grown in the state. Uncover additional information about crops grown in the Gem State from the Idaho State Department of Agriculture.

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Taters on Tour

In 2012, the Idaho Potato Commission marked its 75th anniversary by loading up the “world’s largest potato” onto the Big Idaho Potato Truck to tour the continental United States and promote Idaho potatoes. The truck journeys across the country annually. Find tour stops where you can visit the truck on the Big Idaho Potato Tour’s website.

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The Champion Chip

The world’s largest potato chip is on display at the Idaho Potato Museum in Blackfoot, Idaho. The massive chip measures 23 inches by 14.5 inches and was produced by the Pringles Company in 1990.

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In Their Element

The growing season, weather conditions and rich soil all play an integral part in making Idaho potatoes consistently low in moisture content for a more robust flavor and fluffier consistency.  Learn more about potatoes Grown In Idaho® from the Idaho Potato Commission.

Pages

The Top Crop

Idaho leads the nation in potato production, producing nearly a third of all U.S. potatoes. Though russet is the most commonly known type of Idaho potato, more than 30 varieties are grown in the state. Uncover additional information about crops grown in the Gem State from the Idaho State Department of Agriculture.

Pages

Taters on Tour

In 2012, the Idaho Potato Commission marked its 75th anniversary by loading up the “world’s largest potato” onto the Big Idaho Potato Truck to tour the continental United States and promote Idaho potatoes. The truck journeys across the country annually. Find tour stops where you can visit the truck on the Big Idaho Potato Tour’s website.

Pages

The Champion Chip

The world’s largest potato chip is on display at the Idaho Potato Museum in Blackfoot, Idaho. The massive chip measures 23 inches by 14.5 inches and was produced by the Pringles Company in 1990.

Hot Off the Grill:

Noteworthy Culinary News

An overhead shot of rolls sprinkled with powder on a burlap cloth.

Idaho in the 2023 James Beard Awards

Kris Komori, co-owner and head chef at Kin in Boise, won the honor of Best Chef in the Mountain region at the prestigious 2023 James Beard Awards. Three other Treasure Valley chefs placed in the finals this year: finalist Salvador Alamilla of Amano in Caldwell and semifinalists Dan Ansotegui of Ansots and Kibrom Milash of Kibrom’s Ethiopian and Eritrean Cuisine, both in Boise. This historic event marked the first time that an Idaho nominee advanced to the finals. 

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Idaho Ingredients

Get to know a handful of unique cooking, baking and meal components with special ties to Idaho.

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Huckleberries

These little berries pack a flavorful punch, and with a two-decade wait for huckleberries to reach maturity, the state fruit of Idaho is highly sought after. Luckily, many Idaho establishments take pleasure in keeping this satisfying berry on their menu in a variety of forms, both sweet and savory.

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White Sturgeon Caviar

When you think of caviar, Idaho may not be one of the first locations that comes to mind, but the caviar sourced from the large white sturgeon raised here is known to be of high quality. White sturgeon caviar is referred to as the “American beluga” because it was once repackaged and sold in Europe as a cheaper alternative to the rare beluga caviar while supply was depleted.

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Morel Mushrooms

The distinctive morel is an elusive mushroom that sprouts up in the wild when warm air and wet ground are present. Known for their sweet taste, morel mushrooms enhance dishes on menus across the Gem State with earthy flair. Permits are required in advance of personal picking. Read more about foraging in Idaho.

Pages

Huckleberries

These little berries pack a flavorful punch, and with a two-decade wait for huckleberries to reach maturity, the state fruit of Idaho is highly sought after. Luckily, many Idaho establishments take pleasure in keeping this satisfying berry on their menu in a variety of forms, both sweet and savory.

Pages

White Sturgeon Caviar

When you think of caviar, Idaho may not be one of the first locations that comes to mind, but the caviar sourced from the large white sturgeon raised here is known to be of high quality. White sturgeon caviar is referred to as the “American beluga” because it was once repackaged and sold in Europe as a cheaper alternative to the rare beluga caviar while supply was depleted.

Pages

Morel Mushrooms

The distinctive morel is an elusive mushroom that sprouts up in the wild when warm air and wet ground are present. Known for their sweet taste, morel mushrooms enhance dishes on menus across the Gem State with earthy flair. Permits are required in advance of personal picking. Read more about foraging in Idaho.

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Bite-Sized Fun Facts

Fourteen Idaho restaurants, located in Boise, Meridian and Coeur d’Alene, have been featured on Guy Fieri’s Diners, Drive-ins and Dives.

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Established in 1901, the Idaho Candy Co. produces the popular Idaho Spud Bar, a cocoa-flavored marshmallow covered with dark chocolate and sprinkled with coconut.

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Mylo Bybee invented finger steaks, battered and fried beef strips, in Boise during the mid-1950s.

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In 1928, the word “Potato” appeared for the first time on an Idaho license plate. The commonly known phrase “Famous Potatoes” first appeared on license plates in 1957.

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Dig Into Culinary Travel Tips

These stories will help you work up an appetite.

See Other Travel Tips

 Do Your Part to Keep Idaho Friendly

As you savor your experience in the Gem State and travel where your taste buds lead, make showing kindness and patience towards those around you a part of your plans. 

Travel With Care
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