Unless served as fries or chips, potatoes are mostly an unsung hero. Restaurants love them as a menu mainstay. People devour them. It\u2019s a win-win, right? <\/p>\n\n\n\n
Yes \u2026 and no.<\/p>\n\n\n\n
While potatoes are popular, consumers rarely rave about spuds on social media. From breakfast hash browns to lunchtime wedges to dinnertime mashed potatoes, they are the familiar food no one talks about. <\/p>\n\n\n\n
This puts operators in a position to change the narrative, according to Chef Michael Viloria, a Gordon Food Service Culinary Specialist. He has crafted a handful of recipes that can help businesses stand out while cross-utilizing ingredients likely already in every kitchen pantry.<\/p>\n\n\n\n
\u201cWhether creating a limited-time offer, a seasonal special, or revamping the menu, there’s a big variety of potatoes and so many ways to prepare them,\u201d Viloria said. \u201cI focused on Russet potatoes because they are familiar and readily available.\u201d<\/p>\n\n\n\n
He has a point. Potatoes can be confusing. Yukon gold. Red. White. Waxy. Yellow. Fingerling. Blue, Purple heirloom, Sweet potatoes\u2026 so many varieties. With all these choices, it\u2019s good to know the basic russet can be at the heart of reimagining potatoes on the menu.<\/p>\n\n\n\n
\u201cEveryone knows what a potato is, what it looks like, and how it can be prepared,\u201d the chef said. \u201cI kind of did interpretations of certain things that I thought could be mainstream and used by all types of operators.\u201d<\/p>\n\n\n\n
Step aside hummus and spinach dip, invite guests to try a creamy \u201cPo<\/a>tato Dip<\/a>\u201d appetizer sharing plate. For a starter or comfort meal, there\u2019s a hearty \u201cPotato Chowder<\/a>.\u201d Take quesadillas for a new spin with \u201cPotato Foldies<\/a>.\u201d Add a global twist to an anytime meal of \u201cPotato Panc<\/a>akes<\/a>.\u201d<\/p>\n\n\n\n People are ready to try something unique. After all, it wasn\u2019t that long ago when restaurants served russets one way: steamed in foil wrap. That buttery baked potato has long served as a side dish. Viloria is bringing potatoes to other dayparts and menu applications \u2013 even as a garnish \u2013 to make the most of its cross-utilization possibilities.<\/p>\n\n\n\n A simple way to introduce a new take on potatoes is with a sharable or appetizer. A dip is easy to create. Riced russets are blended with walnuts, garlic, lemon, yogurt and pesto for a creamy dish that can be scooped with potato chips or spread on crostinis.<\/p>\n\n\n\n \u201cMediterranean food and hummus are very popular, and people have asked what\u2019s out there that\u2019s not hummus,\u201d Viloria said. \u201cSkordalia is a Greek potato dip, and I just played around with some Mediterranean flavors until it felt right. You can serve it on a veggie board as a dip, or it can be spread as a sandwich topping.\u201d<\/p>\n\n\n\n Another starter or light main is soup, and Viloria\u2019s chowder is a great way to cross-utilize by using leftover mashed potatoes as a base.<\/p>\n\n\n\n \u201cThe essence of chowder is the creamy texture, the potatoes and the clams, and I put this recipe together after a customer was struggling with cross-utilization,\u201d the chef said. \u201cWe found ways to use vegetable trimmings and potatoes and reduce waste. You can even fry up potato skins and use them as a garnish for the chowder.\u201d<\/p>\n\n\n\n When it comes to entrees, folders and pancakes are one way to create a new menu item without stretching the budget or inventory space.<\/p>\n\n\n\n Potato foldies are a potato-forward take on frankies, a vegetarian, egg roll-style dish popular in India. This version gives a nod to the influence of Mexican tacos by having an appearance similar to quesadillas.<\/p>\n\n\n\n Instead of a tortilla shell, the foldie uses a 4-inch naan round or paratha bread to encase the savory cheesy potato filling. Onion, curry powder, coriander, garam masala and chili power lend a decidedly Asian flair.<\/p>\n\n\n\n \u201cIt\u2019s kind of a samosa that can be made using leftover potatoes,\u201d Viloria said. \u201cI see it in a vegetarian concept, or a bar and grill that\u2019s trying a lot of tacos or global influences.\u201d<\/p>\n\n\n\n Potato pancakes are an anytime meal, again with a nod toward Asian influences. Using grated potatoes and onions, these pancakes are a bit like okonomiyaki, but without the cabbage. They include teriyaki sauce, pickled ginger aioli, chives, sesame seeds and nori sheets.<\/p>\n\n\n\n \u201cIt has that Japanese pickle ginger vibe to it. Other than nori, every other item is a pantry staple, so you\u2019re using the items you have and not making a big investment,\u201d Viloria said. \u201cPotato pancakes can work as a main dish or a shareable.\u201d<\/p>\n\n\n\n Time and economic pressures are pushing chefs to get the most out of every ingredient, making cross-utilization a valuable approach. Potatoes are very versatile and 100% usable \u2013 a perfect combo for today\u2019s needs.<\/p>\n\n\n\n Poutine, loaded fries and loaded baked potatoes are popular moneymakers. But there are dozens of ways to serve potatoes, and most consumers will feel comfortable trying a new dish prepared with this familiar ingredient.<\/p>\n\n\n\n \u201cAt the end of the night, leftover potatoes or scraps could be used for cakes, for fritters, for tots, or it could be used for a crust,\u201d Viloria said.<\/p>\n\n\n\n He points to revenue opportunities such as:<\/p>\n\n\n\nA New Look at Potatoes<\/h3>\n\n\n\n
Other Potato Possibilities<\/h3>\n\n\n\n