French-fried, hash-brows, baked, mashed or even in a salad I’m a big fan of the potato. But I’ve been convinced for a long time that the lovely spud wasn’t too good for me. Turns out the potato is doing good work all around the world.

The potato is such an important food globally that the United Nations has declared 2008 the “International Year of the Potato.” I wish I’d know back in January. I would have been happily celebrating the potato all year. Oh well, there are a few months left in 2008 – I think we should all celebrate with some fries!

The potato was chosen because of its strong nutrition profile, versatility and ability to feed the masses. Jacques Diouf, the Director-General of the U.N.’s Food and Agriculture Organization (FAO), stated that the “potato is on the front line in the fight against world hunger and poverty.”

According to the FAO, the world will need to increase food production by about 60 percent to meet the needs of its rapidly growing population. The potato is crucial to meeting this challenge because it’s fast-growing and nutritious.

Nutritious, really? That’s what the potato growers keep saying. (They would say that, right?)

One medium (5.3 ounces) potato contains 110 calories, 45 percent of the daily value of vitamin C, essential B vitamins and 2 grams of fiber. Potatoes contain no fat, cholesterol or sodium, and skin-on potatoes are a good source of potassium.

Well, I can’t say I’m completely convinced, but I sure do like to eat the potatoes – and they fit into my budget pretty easily. So I’m going to share a recipe I’m looking forward to trying soon.

Red Cooking Pork and Potatoes

• 2 cups reduced-sodium chicken broth
• 6 tablespoons dry sherry
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup minced, peeled fresh ginger
• 1 tablespoon finely grated orange zest
• 1 tablespoon honey
• 2 1/4 pounds boneless pork loin, trimmed and cut into 1-inch cubes
• 2 pounds very small yellow-fleshed potatoes, halved
• 9 medium scallions cut into 2-inch strips
• 2 serrano chiles, seeded and minced
• 3 garlic cloves, slivered
• 3 star anise pods
• 3 4-inch cinnamon sticks
• 1 tablespoon sesame oil
• 1 1/2 pounds Swiss chard, mustard greens or turnip greens, rinsed (but not dried) and chopped
• 2 tablespoons rice vinegar

Stir broth, soy sauce, ginger, sherry, orange zest and honey in large pot until honey dissolves. Add pork, potatoes, scallions, chiles, garlic, star anise and cinnamon sticks. Stir well and bring to a simmer over medium-high heat. Cover, reduce heat to low and simmer slowly until pork is meltingly tender, stirring occasionally, about 2 hours. (Alternatively, stir all these ingredients in slow cooker, cover and cook on low about 8 to 9 hours.)

Meanwhile, heat oil in large skillet over medium heat. Add greens and vinegar. Cover, reduce heat and cook, stirring occasionally, until wilted and tender, about 12 to 15 minutes. Cover and keep warm on stove.

To serve, first discard star anise pods and cinnamon sticks. Divide greens among serving bowls, then ladle stew over greens.

Makes 6 servings.

Nutrition information per serving: 424 calories, 10 g fat, 110 mg cholesterol, 40 g carbohydrate, 5 g fiber, 44 g protein, 846 mg sodium, 1239 mg potassium, 82 mg vitamin C

Recipes from “The Ultimate Potato Book” by Bruce Weinstein and Mark Scarbrough

For more information or more potato recipes visit www.potatogoodness.com. You can even have seasonal recipes sent to you throughout the year by signing up to receive postings from the U.S. Potato Board’s blog, www.potatounderground.com.