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Potatoes.  The root of innovation.

Potatoes are the best-selling side dish in foodservice. Even the simplest side of creamy mashed or crispy roasted potatoes has the power to upsell any entrée you pair it with. And few ingredients are both well-loved and offer such great value for their food cost. With endless possibilities, let this nutritious vegetable be your canvas for menu innovation.


What’s New for Foodservice

Susan Spicer

Featured Chef: Susan Spicer

In honor of the beloved “big stupid country breakfast” that is Mondo chef Susan Spicer’s at-home trademark, crispy slivers of Russet potatoes set the stage for a brunch-inspired pie—crowned with...
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    Meet a Potato Grower

    Potato Growers Klaren and Cheryl Koompin

    Klaren and Cheryl Koompin

    Idaho

    Koompin Farms, awarded for environmental stewardship, began in 1959 as an 135-acre farm, 30 of which were in potatoes.  Today, it is an 14,000 acre operation on which 3,300 acres... Read More

    Meet More Potato Growers