They’re popular, great tasting, and infinitely versatile.
No wonder potatoes are the #1-selling side dish in foodservice.
After all, the rich, comforting flavor of potatoes is the perfect
canvas for creativity. Whether you take them Mediterranean,
all-American, Latin or anywhere else in the flavor world, you’ll
find they take to seasonings and signature touches like no
other vegetable.
And that’s the idea behind this newsletter. It’s a feast of
inspiration—ideas and recipes from chefs and operators around the
country that showcase potatoes in innovative, trend-forward ways.
So go ahead. Browse, scroll and click. Then get your hands on some
potatoes and get creative!
Potatoes Raise the Stakes
at Bourbon Steak SF
At Michael Mina’s high-volume, high-style Bourbon Steak San Francisco the vibe is upscale casual. And when it
comes to potatoes, Executive Chef Omri Aflalo uses simple, creative touches to transform classic steakhouse potato
sides into big-ticket standouts that really sell.
Read more below.
Taking the Baked Potato Over the Top
The idea:"The Loaded Potato"
Aflalo's take on this steakhouse staple is all about luxury and drama, yet it’s just about as easy to plate and serve as the usual baked potato with toppings.
How it's done:
Russets are baked on a bed of coarse salt, which helps
absorb moisture and promotes even browning. The
spuds are held warm. To order, the top 1/4 is sliced off
(and saved for potato skins at the bar), and the exposed
face quickly browned in a sauté pan in clarified butter.
The potato is topped with citrus crème fraîche (flavored
with lemon juice and zest). Tableside, servers dollop
“cheesy creamy potatoes” (Mornay sauce mixed with
mashed creamer potatoes) over the top, then garnish
with diced sharp Cheddar, crumbled house-cured
pancetta and chives.
Mashed Potato Makeover
The idea: "Pommes Purée"
How can you turn a simple side of mashed potatoes
into a must-have menu star that turns heads and sparks
impulse orders? It’s all about the presentation.
How it's done:
Aflalo serves his classic buttery purée of creamer potatoes
in a single-serve mini fondue pot with a sprinkling
of chives and tangle of crispy potato threads (russets
cut on a Japanese spiral shredder and deep fried).
The Chef
Executive Chef Omri Aflalo has always been
partial to potatoes. During a 6-year stint at
Michel Richard's Citronelle, he learned to
love them for their infinite versatility. He
uses them to balance the flavor and texture
of all kinds of dishes, from soups and
sauces to purees, beans and lentils. And he's
all about featuring them in cutting edge
creative applications, like foams, sous-vide
"confit potatoes" and more.
Steak and Potatoes for the Salad Set
From SALADWORKS, three
steakhouse favorites—steak,
potatoes and spinach—are
reinvented as a light, yet
substantial main-dish salad.
get the recipe
Balsamic-Roasted Specialty Potatoes
get the recipe
Big Ideas for Here or To Go.
Looking for some hot potato takeout and
deli ideas? Our colorful new “Think Creative”
brochure is packed with tips and
helpful information, as well as volume
recipes for salads, small plates and starters—
all perfect for takeout, deli case,
self-serve stations and table-service.
download now
The Healthy Potato
Here’s the lowdown for a 5.3-ounce medium potato:
- Just 110 calories
- Rich in vitamin C (45% of daily value)
- A good source of potassium (more than a banana)
- A good source of vitamin B6
- Fat free, sodium free and cholesterol free
- Gluten free
Keep Us Posted!
Got a creative potato idea? Tell us about it and
attach a photo. We’ll pick the best submissions
to feature in future editions of Get Creative!
submit your idea
