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.
Acclaimed plant-based chef, Rich Landau of Vedge Restaurant in Philadelphia, is known for his innovative techniques and veg-centric cuisine. His recipes and techniques showcase the versatility and global inspiration that is possible with potatoes.
We’ve all heard of scalloped potatoes, but how about potato scallops? Don’t let your eyes fool you! Chef Rich Landau uses red potatoes to create delicious potato “scallops,” ready to be dressed up just as beautifully as the real thing!
Chef Rich Landau of Vedge brings color and flavor to life using both purple and gold potatoes to create this brilliant Peruvian-inspired dish.
Chef Rich Landau reinvents this traditional street food pasta dish by developing an ingenious technique using Yukon Gold potatoes.
Chef Rich Landau showcases an easy and delicious way to prepare smashed fingerling potatoes.
Michelin-starred Chef Chris Anderson of Moto restaurant in Chicago uses molecular gastronomy to turn simple ingredients into culinary works of art. Here we see him upend convention with his transformational take on steak and potatoes, potato salad and loaded baked potatoes. He further dares to us to suspend disbelief as he creates potato “glass” and potato spheres.
Steak and potatoes has never been less traditional than in Chef Chris Anderson’s artful take on this classic, which proves that when it comes to an impressive plate, sometimes less really is more.
Bearing no resemblance whatsoever to the traditional steakhouse side, Chef Chris Anderson’s version of a loaded baked potato uses potato starch to create “potato glass,” making this dish equal parts art and food.
Perfectly fresh and beautifully plated, simple ingredients take center stage in Chef Chris Anderson’s elegant spin on potato salad.
Chef Chris Anderson’s beautiful potato spheres showcase how seemingly simple, everyday ingredients can be transformed into dramatic show-stoppers when combined with inspiration and innovative techniques.
Chef Drew Deckman, Deckman’s en el Mogor (Valle de Guadalupe, B.C., Mexico) captures the bounty of fresh potatoes in his seasonal, ingredient-driven cuisine. Deckman’s recipes are elegantly simple and designed to highlight the versatility potatoes. With few ingredients and just an open flame, he transforms the humble potato into five vibrant, innovative and flavorful dishes.
Buttery, creamy Yukon Gold potatoes are whipped to create a silky bed for grilled asparagus and a delicate fried quail egg in Chef Drew Deckman’s sumptuous twist on classic mashed potatoes.
In this modern potato recipe renovation, Chef Drew Deckman features purple potatoes for a stunning and colorful reinterpretation of the throwback classic hasselback potato. Topped with olive oil and a generous sprinkle of aged cheese, this delicious side dish is a contemporary show stopper.
Chef Drew Deckman highlights the beauty and versatility of potatoes by showcasing three potatoes varietals prepared three ways: red potatoes confit with Montenegro ham fat and served atop raw zucchini salad topped with fried zucchini blossoms, roasted petite potatoes featured in a warm potato salad topped with baby arugula and a tomato vinaigrette, and finally, colorful purple potato chips stacked high with seared avocado and eggplant relish. Each potato recipe comes alive with flavor, texture and dramatic visual appeal.
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.
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.
Pasta maven Jenn Louis of Lincoln Restaurant in Portland, Oregon, has a serious 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.
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.