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Potato University is now in session! We invite you to join the definitive program for perfecting your knowledge of all things potato. Embark on a complimentary, online curriculum, designed for busy foodservice professionals interested in exploring new and creative ways to incorporate all types of potatoes into the menu. From fresh to frozen to dehydrated potatoes, the Potatoes 101 course will take you on a farm-to-fork journey where you will learn about the different potato types and how to best use them. You’ll also learn how to store them properly along with potato nutrition and current menu trends. And when it comes to cooking, you’ll find modules on roasting, baking, frying, sautéing, and more.
This program is approved for 2 continuing education credit hours with the American Culinary Federation (ACF) and Research Chefs Association (RCA).
Globally Inspired Bowls
Bowls have become a foodservice staple, now being featured on over 35% of menus, per Datassential. That represents a 20% growth in the last 4 years! With the wide array of potato options available, mashed to hash browns to roasted, potatoes can serve as a great base for bowls, whether plant-based or partnered with meats. Dishes made with America’s favorite vegetable are always on trend and in demand. Bowls are especially in demand in a takeout and delivery-focused landscape as they travel well.
Get into the bowl game with these great options.
“The key in bowl development is finding the balance between purpose and crave factor.” – Chef RJ Harvey
This nutritious, Potato Power Bowl is just what patrons are looking for. In fact, 70% of consumers say certain foods and ingredients can boost their immunity against COVID-19 and other viruses1. With immunity-boosting and delicious on-trend ingredients, it’s a perfect option for both takeout and delivery. Try using either shredded hash browns or diced potatoes as the base, whether frozen or dehydrated. This dish is a wonderful mix of comfort food that consumers are craving and nutrient-dense ingredients to keep consumers strong.
Restaurants across the country are releasing creative, craveable bowls. From national chains to regional players, check out some of the newest launches:
Moe’s Southwestern Grill: Loaded Steak & Potato Bowl. The perfect flavor combination with all-natural sirloin steak, seasoned potatoes, bacon, sour cream, cheese, and Moe’s Famous Queso.
Shoney’s: Soul Bowl. A griddle corn cake, topped with creamy mashed potatoes, sautéed onions, mushrooms, and grilled tender steak tips, then smothered with rich brown gravy and garnished with green onions.
Shari’s: Butcher Steak & Potatoes Bowl. Juicy tender steak tips seared and tossed with sautéed peppers, onions, and mushrooms. Served over creamy mashed potatoes and topped with Demi glac, crispy onion strings, and green onions.
Wawa’s: Spicy Pepper Brisket & Mashed Potato. Slow-braised shredded brisket, cherry pepper relish, and garlic aioli sauce, all served over a bed of mashed potatoes.
Denny’s: Steakhouse Deluxe Bowl. Hearty grilled prime rib atop red-skinned mashed potatoes, broccoli, pepper jack queso, cheddar cheese, and diced bacon, served with dinner bread. Guests can also substitute the steak for chicken tenders.
Boston Market: Chicken Cheddar Mash Bowl. Creamy mashed potatoes, corn bean relish, cheddar cheese, and pulled chicken are mixed together before being finished with garlic sauce and fresh gravy.
Loaded fries continue to be a favorite with diners. They have experienced 15% growth in the past year and are expected to grow 54% in the next 42. You can bring loaded fry dishes that your patrons will love to your menu with recipes for both take-out, delivery, and in-restaurant dining.
For the fourth year in a row, the Mediterranean Diet was named the best by U.S. News and World Report3. See how potatoes fit right in with these recipes: Peri Peri Shrimp, Shawarma Loaded Fries, Garlicky Greek Fries, Forager Fries, Cacio e Pepe Loaded Hash Brown Bites.
1 United Fresh Insights: Winter 2021, page 23.
2 Datassential Annual Potato Trends Report 2020, prepared for Potatoes USA, page 24.
3 U.S. News and World Report. Published January 4, 2021.
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