Foodservice

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Quarterly Mash-Up: Issue 3: Product Spotlight

Potatoes Impress at Center of Plate

A growing number of consumers are turning “flexitarian,” cutting down on meat consumption in favor of more vegetables to improve their overall health.  This movement has inspired chefs to unlock the versatility of fruits and vegetables, like potatoes, which are America’s #1 vegetable¹. Vegetarian menu options are not the lone afterthought they once were.  Chefs are creating plant-based menu items that rival the popularity of even steak and chicken entrees, and more specifically that potatoes in particular provide the craveability and excitement needed to increase check averages.

Potatoes are the perfect canvas for bold flavors, and potatoes are a hero ingredient as veggies move into the center-of-the-plate.  Potatoes are ubiquitous in most of the world’s cuisines and they provide a comforting, familiarity that even the most cautious of patrons will not hesitate to sample. This show-stopping Potato Shawarma was inspired by the internationally acclaimed Noma restaurant in Copenhagen, Denmark, renowned for its plant-based brilliance.  Layers of potatoes are seasoned with savory spices and spit-roasted to crisp, golden-brown perfection.  Try serving the potato shawarma on tender pieces of potato flatbread, accompanied by pickled vegetables, sauces and spreads like creamy potato hummus.

  1. Potatoes USA. “2018 Consumer A&U Quantitative Report.” January 2018, slide 24.

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