Chick-fil-A learns about WA potatoes

PASCO - National restaurant chain Chick-fil-A knows about Washington potatoes because of the purchases it has made, and now it knows how Washington potatoes are grown.

Chick-fil-A Lynnwood franchise owner Paul Rosser and other Washington franchisees visited area potato farms, hosted by the Washington State Potato Commission, to witness the planting of potatoes.

The group traveled from the greater Seattle area and connected with a few local growers. Throughout the tour they learned how Washington's potato farmers are providing the region and world with top quality potatoes.

The first Chick-fil-A restaurant will open in Bellevue today, April 7, and will have plenty of the waffle fries, made with Washington potatoes, ready for their customers.

According to WSPC publicist Ryan Holterhoff, Chick-fil-A will open three restaurants in Washington this month. It buys all of its potatoes from Washington potato farms, and they are used to make the restaurant's signature Waffle Potato Fries and hash browns.

Chick-fil-A bought more than 438 million pounds of Washington potatoes last year alone, which helps employ more than 23,500 people within the state's potato industry, Holterhoff said.

Washington potato farmers grow more than 20 percent of all U.S. potatoes, Holterhoff said. Washington potato farmers rank first in global per-acre yield of potatoes, which is 44% more than the average of other potato-producing states and far above other potato-producing countries.

"The ideal combination of sun, controlled water sources and nutrient-rich soil make Washington home to the world's most perfect conditions for growing potatoes," Holterhoff said.

These conditions have allowed Washington state to lead the nation in french fry production. Washington's farmers are able to grow potatoes that have the perfect consistency to result in french fried potatoes with a crisp skin and a fluffy interior.

"Quality is our top priority at Chick-fil-A, and we need to know that we're always delivering premium food to our customers," Rosser said. "We know that our customers care about where their food comes from and how it's made, so to be able to see first-hand the fields where potatoes are being grown that will eventually be on our menu - that's something so few restaurants can provide."

Pasco grower Ted Tschirky said the tour was "a great opportunity for us to showcase what makes our growing region so special. Whether you are looking at planting, growing or harvesting, we handle our crop with care throughout the entire season. It is one of the reasons we are able to provide the world's best quality and most consistent supply of potatoes."