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Inescapable ingredients (Part 1): How the spud is innovating on traditional menu favorites

Part 1 of a multi-part series explores how and why potatoes are no longer known as only a base for French fries.

November 17, 2015 by Cherryh Cansler — Editor, FastCasual.com

Incorporating new food trends to spice up traditional menus is one way to grab customer attention, but some restaurants are using everyday ingredients to drive innovative options. Potatoes, beef and eggs, for example, are just a few ingredients appearing on menus in a variety of new ways.

In part 1 of a multi-part series FastCasual.com explores how and why potatoes are no longer known as only a base for French fries.

Poutine, pickled and smoked

While French fries and baked potatoes have been menu staples for eons, the spud is enjoying new positioning at breakfast and brunch, said Don Odiorne, vice president of foodservice, Idaho Potato Commission.

"Breakfast hashes with reds, yellow and fingerlings are popular for brunch time, too," he said. "House-made tots or ethnic meat- and cheese- filled croquettes and potato pancakes with interesting fold-ins of fresh herbs, vegetables, such as roasted red peppers or corn or kale are trending, too."

The versatility and low cost of potatoes make the spud the perfect canvas for all dayparts, said Susan Weller, global foodservice marketing manager of the United States Potato Board.

"They can be served at any meal occasion and having been popping up and are part of current foodservice trends including poutine, potato pickling, tots and smoking," she said. "They are a much-loved comfort food and meet customers' need for freshness.  In fact, a recent study showed diners are less likely to order a substitute food if potatoes are not available."

Old Chicago Pizza & Taproom is one brand trying something new with potatoes. Its latest LTO is a Buffalo Poutine — French fries smothered in buffalo gravy and topped with fried cheese curds tossed in Buffalo sauce, tomatoes and green onions. Another chain, Smoke’s Poutinerie, specializes in the loaded fries. Based in Canada and now open in the U.S., the chain serves 30 varieties of its poutine.

Ethnic dishes are another plate where potatoes are taking over, said Weller, who pointed out she is seeing them in Peruvian causas and samosas at Andina Restaurant in Portland, Oregon; and in a variety of salads, including warm potato salads served with steaks and lamb chops, at Toro Bravo out of Portland, Oregon.

"Since potatoes are gluten-free, they are also being used as a substitute for pasta," she explained. "Potato lasagna and potato couscous, for example, are really catching on."

Potatoes are even becoming a popular pizza topping. Otto Pizza, a chain in Maine and Massachusetts, is using mashed potatoes as a sauce on its pizza and serves a meatloaf, mashed potato and herb pizza as well as a mashed potato, bacon and scallion pizza. Pizza Hut Korea, as well as a plethora of other pizza chains in Korea, use frozen potatoes such as a standard topping.

Adding potatoes to baked goods is also a way to enhance their texture, taste and shelf-life in baked goods, Weller said.

"Potato doughnuts made with instant mashed potatoes are being offered at on-trend bakeries and cafes," she said. "Starbucks Korea recently launched a potato cake, while Tasty and Alder offers a chocolate potato doughnut with crème anglaise."

Part 2 of this series will discuss the different ways beef is being served.

About Cherryh Cansler

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Cherryh Cansler is VP of Events for Networld Media Group and publisher of FastCasual.com. She has been covering the restaurant industry since 2012. Her byline has appeared in Forbes, The Kansas City Star and American Fitness magazine, among many others.

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