May 9, 2025

Culinary immersion serves up potato inspiration

Foodservice operators from national and regional brands took part in a recent three-day culinary immersion hosted by Potatoes USA in Denver.

The participants visted a fourth-generation, family-owned potato farm to observe planting and explored ways to increase potato menu offerings in the Spud Lab, Potatoes USA’s state-of-the-art kitchen.

Discussion focused on current food trends, including truffle fries, buffalo chicken fries and loaded fries, which resonate with Gen Z diners who favor bold sauces and globally inspired flavors. Menu opportunities driven by consumer demand also include gluten-free pizza, often made with potato flour, which the organization said has seen a 305% increase in menu penetration during the past four years.

“I want to go experiment with mashed potatoes,” one participant said, while another planned to use dehydrated potatoes to add moisture to baked goods.

Participants represented restaurants including Chili’s, Church’s Chicken, Buddha Bowls + Rolls and Buckhorn BBQ + Grill.

A final-day market immersion included a tour of innovative Denver restaurants, including:

• Atomic Cowboy, which offers a fresh take on classic American cuisine
• Los Socios Birrieria, renowned for its authentic, flavorful birria
• Cherry Cricket, which offers burgers that blend classic flavors with a distinct twist
• Mizu Izakaya,  known for its potato korokke, a delicacy featuring a crisp exterior with savory potato filling