Potato Solutions for Craveable Summer Menus
With labor shortages continuing to be a major pain point, operators are looking for labor-saving ingredients and techniques that don’t sacrifice on taste or flavor. Dehydrated potatoes deliver the same taste and nutrients as a fresh potato and require significantly less prep and skill, making them the perfect solution. There are a wide variety of dehydrated potato types, each perfect to use in specific applications…
- Dehydrated potato flakes make flawless mashed potatoes in half the time
- Dehydrated dices are great in a breakfast hash or in a soup or stew, simply customize with spices and herbs
- Dehydrated slices are perfect for a potato au gratin
Need more inspiration? Check these out:
- Zesty Marinara Mashers
- Twisted Mash Ranch Roll Ups
- Crispy Potato Pancake Coins
- Southwest Potato Tostada
Potatoes are reimbursable for ¾ to 1 cup serving of vegetables that are required per day by the USDA’s national school lunch programs. Not only that, but potatoes have the highest score per dollar (along with sweet potatoes and carrots) on important nutrients – potassium, fiber, protein, vitamins C and E, calcium, iron, and magnesium. Meaning you can provide your students with the key nutrients needed to fuel their days and earn credits, all by featuring potatoes across your menu.
We’ve all heard breakfast is the most important meal of the day – and students are listening. According to the Food and Research Action Center’s February 2020 Breakfast Scorecard, “14.6 million children ate breakfast at school on an average day in the 2018–2019 school year.” This is an increase of over 46,000 students per day from the previous year. That’s a huge jump! While COVID may have slowed that growth down in the later part of 2020, operators should be prepared for a larger breakfast program participation for the 2020-2021 school year as many districts push for in-person learning.
Potatoes are synonymous with breakfast. Hearty, comforting and familiar, students will love these potato breakfast items!
As summer approaches, it’s time to start planning your summer meal programs. Grab-and-go solutions will continue to be high in demand, meaning operators need to keep their offerings fresh and creative. With their ability to be served hot or cold, potatoes are a winning grab-n-go ingredient. And students love them! From craveable, classic potato salads to comforting breakfast bakes, here are a few off-premise friendly recipes for inspiration: