Foodservice

Potatoes.Menu MVP.

Year after year, potatoes remain the most menued item in foodservice*. Whether it’s a center-of-the plate item or an innovative side dish, potatoes are the perfect canvas for your globally-inspired dishes. From craveable comfort to buzzworthy innovation—or anything between—potatoes are the vegetable guaranteed to always be a hit. Little wonder that top chefs around the world are choosing potatoes when they want to make a statement.Scroll down to see how others chefs are serving this delicious classic in modern ways.
*Source: 2016 Technomic, Inc.

Chef Inspirations

When seeking that magic mix of value, versatility, and patron appeal, modern chefs are turning to potatoes. Universally loved, they are the perfect canvas for tapping into today’s hottest culinary trends.
See how these chefs got creative and prepared to be inspired.

Main Dish

Potato Taco with Herbed Vinaigrette

Featured Recipes

Potato Taco with Herbed Vinaigrette

With the right blend of seasonings and condiments, potatoes can take the place of traditional center-of-the-plate proteins in items like tacos, burritos, omelets and sandwiches. The trick is to pair them with boldly flavored accents, like a spicy-tangy white bean hummus and a bright, citrusy herbed vinaigrette.

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Purple Potato Spread

Foodservice Recipes

Inspirational potato recipes developed by chefs around the country. Many of these recipes are menu items in their restaurants. Learn more about what you can do with potatoes in your restaurant.

Foodservice

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Featured Chef: Tim Cushman

Potato Chip Nigiri

Let’s just start saying: Tim Cushman, and his knock-out Japanese restaurant o ya, are wicked fancy. So naturally we elected to talk about the one showstopper on his comprehensive menu that features the humble, beloved potato chip.

Watch as fingerling potatoes take the spotlight in this bright twist on a classic nigiri, dressed with earthy truffle, and clean, cool notes of celery. We knew there was a reason fingerlings were so adorable—they were made to fit on a perfect little bed of sushi rice, obviously.

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Featured Chef: Susan Spicer

Potato Brunch Pizza

A crackly crust of crispy Russet potatoes crowned with a runny egg and bright chives, re-invents brunch at Susan Spicer’s Mondo. See how she upgraded her trademark “Big Stupid Country Breakfast” by using potatoes in innovative ways.

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Chocolate Potato Doughnuts

Recipe

Chocolate Potato Doughnuts

Who says potatoes don’t belong in sweets? In these best-selling doughnuts, they’re the stealth ingredient that ensures a moist crumb and a perfect carrier for bold chocolate flavor. Feature them at breakfast or brunch, or pair them with a rich crème anglaise as a signature dessert offering.

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Sorcetti Dumplings with Lamb:

Featured Chef: Jenn Louis

Pasta maven Jenn Louis of Lincoln Restaurant inPortland, Oregon, has aserious way of making the much-loved potato sing. She showcases the Mighty Russet by lacing sorcetti dumplings with a sharp zing of mustard greens in a wintery lamb ragù.

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Grilled Moorish Lamb Chops with Warm Potato Salad

Recipe

Grilled Moorish Lamb Chops with Warm Potato Salad

This warm potato salad uses a simple oven-and-broiler method to up the ante on rich, roasted-potato flavor. Sweet onions, spicy-savory chorizo, and bright vinegar round out that flavor to create a novel take on potato salad that pairs perfectly with bold entrees like grilled lamb chops tossed in sweet-spicy Middle Eastern marinade. Recipe Courtesy of Toro Bravo in Portland, OR.

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Potato Fries:

Featured Chef: Jessica Benefield

In what promises to be the best three days ever spent on anything, Jessica Benefield of Nashville’s Two Ten Jack transforms the versatile potato into something even more exquisite than your average fry. Impossible, you say? This is baked potato as finger food, dusted with a sweet and spicy togarashi and served alongside a Kewpie mayo-scallion sour cream.

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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.