State of the Plate: Potatoes Go From Familiar to Flavor-Forward

It doesn’t take much effort to sell potatoes to the American consumer. It’s our favorite vegetable by far, and we will devour them to the tune of roughly 120 lb. per capita this year. This makes the bustling culinary creativity around the product especially remarkable: Rather than simply coasting on their crowd-pleasing popularity, chefs are working overtime to transform a familiar commodity into a truly memorable dish.

Around the World

Some operators have been busily raiding the global pantry to spiff up their spuds. At Bourbon Steak in Washington, D.C., the Tokyo Tots are an occasional special that transports diners to Japan via toppings of okonomiyaki sauce, bonito flakes, Kewpie mayo and trout roe. In Chicago, Superkhana International’s Asian-inflected menu promises “wicked awesome cuisine” like Manchurian Potatoes made with Manchurian sauce, aïoli, scallions and sesame; and in Atlanta, NaanStop features Masala Fries loaded with tikka masala and cool chutney.

Other world kitchens also provide an inspirational spark. That’s true throughout the Twin Cities. Local favorite Pizza Lucé smothers its Baked Potato Pizza in garlicky mashed potatoes, while at trendy independent Altera, Irish-Style Chips are triple-cooked and served with garlic aïoli and ketchup. Black Duck Spirits & Hearth’s shareable Pierogi Plates pair its potato-and-cheese-filled dumplings with a side of sour cream and caramelized onions, and the Flat Iron Steak is elevated by buttery, layered Potato Pavé. At Porzana, an award-winning Argentinian steakhouse, Papas Aplastadas fill a cast-iron skillet with smashed potatoes, beurre blanc, bacon, Parmesan and chives.

Around the Country

Fast casual Stonefire Grill in California officially established National Garlic Mashed Potatoes Day, which falls annually on the Wednesday before Thanksgiving, to promote its signature side dish. In 2024, the chain sold more than 362,000 orders of the item, and diners purchased a whopping 40,000 between Thanksgiving and the end of the year.

On the East Coast, New Jersey diners get their groove on with the regional specialty, Disco Fries. Originally created to revive exhausted dancers after a hard night at the club, the dish is doused with gravy and shredded cheese and sounds suspiciously like a first cousin to classic Canadian poutine. On that subject, news reports this spring suggested that the north-of-the-border specialty could be on the precipice of a south-of-the-border makeover. If Taco Bell makes good on its announcement to add Poutine Fries to the menu, it would introduce the Canadian icon to legions of the brand’s loyal fans.

Some chains pair potatoes with familiar favorites, like Perkins American Food Co.’s limited-time Loaded Pot Roast Totchos or the Reuben Tots at Chancery Pub & Restaurants in the Milwaukee area. Cheeseheads can indulge with White Castle’s fall promotional Triple Cheese Tots with cheddar, Colby Jack and mozzarella. The Loaded Cheeseburger Fries at Ram Restaurant & Brewery live up to their name with a pound of french fries covered with beef, cheese sauce, chopped bacon, relish, tomatoes and red onions, all finished with Ram burger sauce.

Known for its addictive signature Waffle Fries, Chick-fil-A recently extended its fry franchise and invited chip lovers to rejoice in the Waffle Potato Chips, which debuted in restaurants late last summer and are set to appear on regional grocery shelves before the end of year. And in answer to customer demand, KFC has brought back Potato Wedges, joining Mashed Potato Poppers and Secret Recipe Fries on the side-dish menu.

Around the Menu

Potatoes easily move across dayparts and meal occasions. At Emerald Lounge in St. Paul, Minn., they make an attractive appetizer; here, Roasted Fingerlings come with dill pickle, tarragon and sherry-yogurt dressing.

Wendy’s Baked Potato franchise is built on five varieties—Plain, Cheese, Chili & Cheese, Bacon & Cheese and Sour Cream & Chives—that may serve as sides, entrées or between-meal snacks. Fan favorites at McAlister’s Deli, Giant Spuds live up to their name with hearty, main-course-sized options like the signature Spud Max with ham, turkey, bacon, cheddar Jack, green onion, black olives and sour cream.

This summer saw a spate of salad-plus-fries combinations. The New York Times termed the coupling “unbeatable…magic” and touted Caesar salad and french fries as an afternoon pick-me-up between lunch and dinner, a variation on the girl dinner craze with its blend of healthful and indulgent. The same article cautioned readers that this combo is not to be confused with the New York Happy Meal, which consists of a martini and fries that addresses “little treat o’clock.”

Outlook and Opportunity

Potatoes are an unstoppable menu juggernaut that will continue to drive innovation. The New York Times recently dubbed them an “amazing, nutrient-dense food” when prepared in a healthy manner, and numerous operators are reconsidering fry-prep methods. This includes the approaches taken by True Food Kitchen, which “ditched the fryer, not the flavor” with its air-fried fries, and The Toasted Yolk Cafe, which switched to 100 percent beef tallow, said to be the better-for-you alternative to conventional seed oils.

Menu developers will toggle between tried-and-true, potato-based classics like Cracker Barrel’s Hash Brown Casserole and globally inspired, new-age items like the featured French Fries with ramen dust and sambal mayo at Best Friend in Las Vegas. They will also continue to balance health and indulgence. The Truffle Shoestring Potatoes at Saint Urban in Scottsdale, Ariz., do double-duty as both an upmarket side and as part of the Ladies Lunch item, in which they’re plated with a choice of salad.