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.
As the Executive Chef at The Culinary Vegetable Institute at The Chef’s Garden in Milan, Ohio, Chef Jamie Simpson explores every single part of a vegetable and incorporates each into a single dish. Here, Chef Jamie brings new life to fresh potatoes with these eye catching, scrumptious dishes.
A native of Beijing, Chef Shirley Chung (Top Chef) brings plenty of global inspiration to her cooking. Here, Chef Chug puts a Chinese flair to three nontraditional potato dishes. Mixing texture, bold flavors, and top quality ingredients, she artfully prepares and plates each to perfection.
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.
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.
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.
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.
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.
Sorcetti Dumplings with Lamb
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.
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