15 Delicious And Creative Ways To Enjoy Potatoes

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Potatoes are incredibly versatile. We can enjoy them baked, fried, mashed – and that’s just the beginning.

National Potato Day is celebrated on August 19, and while the traditional cheese fries or garlic mashed potatoes are always very welcome, there’s some really creative and delicious ways to honor and appreciate the almighty potato as you never have before.

Potato Chip Omelette

Potato Chip Omelette at Cathédrale Restaurant in New York City.

Cathédrale Restaurant

A stunning dish at Cathédrale Restaurant in New York City, it’s an omelet that is topped with crème fraîche, Kaluga caviar, and, of course, house-made potato chips.

Duck Fat Fries

At Bourbon Steak at the Fairmont Scottsdale Princess, a specially seasoned trio of fries, fried in duck fat for the ultimate indulgence. The trio is rotated often, with recent options including KC BBQ flavored, carne asada flavored, popcorn flavored, and more. “We are pleased to present our signature duck fat fries, which are served immediately upon arrival, and is a signature Michael Mina offering. Our current selection features three delightful options: salt and vinegar accompanied by a garden vegetable dip, freshly chopped garlic and herbs paired with pickled ketchup, and spicy Cajun fries served with yuzu blue cheese aioli,” said Andrew McLaughlin, General Manager of Bourbon Steak.

Papa a la Huancaina

At KANTU RESTAURANT in Forest Hills, New York, a Peruvian specialty that combines two beloved ingredients – potatoes and cheese – in a delightful way.

“When we created the menu at Kantu we were sure to include the beloved appetizer of Papa a la Huancaina. This dish originates from the Peruvian region of Huancayo and really uses the boiled, cold slices of potato as a base for a creamy spice sauce of aji cheese sauce and hard boiled eggs, both of which are crowd pleasers for either lunch or dinner. It is cool enough to serve in summer time but also hearty enough for winter meals,” said owner Renzo Chumeuica.

Crazy Fried Potatoes

At Hudson Local, NYC, the Crazy Fried Potatoes are crunchy triple-fried russet potato wedges layered with chive aioli and 12-month aged Comté cheese. The first two low-temperature fries give the potato wedges a buttery, flaky interior, and right before the final high-temperature fry the potatoes are crushed by hand to create plenty of crispy layers for the ultimate crunchy experience. The dish is then broiled to melt the Comté cheese and garnished with fresh chives.

Executive Chef Samuel-Drake Jones says: “The dish is inspired by the crazy fries I’d make during my time as a line cook, when I would make end-of-night snacks with leftover French fries and various mise (ingredients), with sauces and cheeses all layered in between. A glorious celebration of the potato, it’s a simple yet luxurious indulgence and works great as a snack, side or appetizer!”

Pommes Soufflé

At Dock’s Oyster House in Atlantic City, New Jersey, the Pommes Soufflé is an elevated version of a french fry, that is crispy on the outside and completely hollow on the inside.

“Early in my career in Atlantic City, a French chef taught me to make Pommes Soufflé. The potato is sliced ⅛ of an inch thick then fried for 6 to 7 minutes and allowed to cool. The slices are fried again in a hotter oil which causes them to instantly puff. They can be tricky and require some patience, but the result is a perfectly crisped exterior magically filled with air. A touch of sea salt and you’re in potato heaven,” said Chef Stephan Johnson.

Potato Rösti

At Forsythia in Philadelphia, Potato Rösti is a concept similar to hash brown, but elevated in a way that only the French could do.

“A standout on our brunch menu, the potato rösti is a sophisticated French take on the hash brown. Meticulously prepared using modernized French culinary techniques, our rösti is beloved for its delicately crisp and crunchy, golden exterior that opens to a light, fluffy and tender interior. Our potato rösti serves as the base of the citrus-cured salmon benedict and is also available as the perfect side dish,” said Chef Chris Kearse, Proprietor and Chef at Forsythia.

Monop Potato

At Papi Steak Las Vegas and Papi Steak Miami, inspired by DJ and artist, Alec Monopoly, the Monop Potato is a decadent baked potato topped with Siberian caviar and crème fraîche.

“At Papi Steak, we love a decadent twist on a classic. The Monop Potato, elevates a timeless comfort dish into Papi Steak’s signature indulgence, crisp, creamy and crowned with caviar,” said David “Papi” Einhorn.

Za’atar Steak Fries

At Leonetta in New York City, Za’atar Steak Fries with feta and harissa ketchup.

Ed Cotton, chef and co-owner, says: “Leonetta’s super popular za’atar steak fries are a take or inspired on traditional Greek fries. We combine the classic steak fry (potato wedges) and pair it with lots of za’atar and a generous shower of feta cheese over the top of the warm crispy potato wedges. As soon as the potatoes come out of the fryer they are tossed in a lot of za’atar. The flavors of the za’atar open right up as soon as it hits the warm exterior of the potato. The crispy exterior with the fluffy potato center combined with the salty feta cheese & za’atar seasoning make this steak fry very unique and flavor forward steak fry. We pair the steak fry with a classic ketchup that has been studded with harissa paste. It definitely has a bit of zip to it that gives you that familiarity of potatoes and ketchup but with fun flavors.”

Frites Street Caviar Fries

Via Frites Street in Phoenix, Arizona, Frites Street 3/4 Inch french fries, with Roe caviar.

“We love caviar so damn much that we literally swiped right on Roa Caviar on Instagram. We shot them a message, became best friends, and then gratuitously slathered our thick-cut fries with their sustainable Sturgeon roe from California. What’s not to love?” said Gabe Williams, Frites Street Director of Marketing.

Caviar Tots

At Breva Brighton Beach in New York City, Food Network alum Executive Chef Travis McGinty crafted the indulgent Caviar Tots to infuse classic American comfort with a nod to Europe’s bustling neighborhood brasseries. The shareable dish is made with yukon gold potato, crème fraîche and topped with caviar and a squeeze of lemon.

“Our Caviar Tots are a small luxury. In one bite, you get something that’s crisp, creamy and rich: Yukon Gold potatoes, crème fraîche and caviar. Our guests want something that feels indulgent without being an over-the-top portion, and these single bites deliver that experience: elegant, but still fun,” said Executive Chef Travis McGinty.

Flautas de Pollo Pintadas

At Papatzul in New York City, the fresh tortillas are made in-house from nixtamal masa and stuffed with shredded chicken and mashed potatoes, then fried until golden and crisp. The flautas are topped with guajillo salsa, crema, avocado sauce, and queso fresco.
“In many Mexican households, mashed potatoes are a way to stretch a meal and add comfort. Potatoes are humble, familiar, and filling. These flautas are a comforting nod to my mother’s home cooking,” said Thierry Amezcua, Owner and Executive Chef.

Potato Chip Salad

At Stretch Pizza in New York City, a bright, textural salad featuring frisée, ruby watercress, and a mix of fresh herbs, finished with a layer of salty, crunchy potato chips. The balance of bitter greens and savory chips makes it a playful and approachable take on a classic.

“There’s a farmer at the Union Square farmers market, and we buy his kettle chips, and we toss them with vinegar powder and citric acid. It’s a clever and fun new approach to one of America’s favorite foods,” said Wylie Dufresne, Co-Owner and Chef at Stretch Pizza.

Twice-Baked Potato

At Carne Mare, with locations in Nashville and New York City, the Twice-Baked Potato is the perfect complement to any steak, but can also stand on its own. The classic side is topped with melted fontina and truffle shavings for a savory experience.

“Super decadent and rich in flavor, our Twice-Baked Potato is more than a simple side,” said James Beard Award-Winning Chef Andrew Carmellini. “This dish echoes the classic but still unexpected chophouse experience guests will find from a night out with us at Carne.”

Lomo Saltado

At Kansha in New York City, served at Kansha, a Japanese-Peruvian restaurant on the Upper East Side, Lomo Saltado is a bold and flavorful Peruvian stir-fry with a unique twist. Tender striploin is stir-fried with red onion, tomato, and aji amarillo, and served with hearty chunks of crispy fried potatoes, instead of the conventional french fries–adding a satisfying contrast in texture. Presented sizzling in a hot skillet, it’s a vibrant, comforting dish that reimagines the standard potato. “It’s a traditional dish from my home but the potatoes are starchy and fried until crispy and golden,” said owner and Executive Chef Jorge Dionicio.

Tableside Baked Potato Experience

At Hemlock at the Inn at 500 in Boise, Idaho, Hemlock’s Tableside Baked Potato Cart is a decadent celebration of Idaho’s most iconic crop. Each oversized, hand-selected Idaho potato (the largest we can source) is presented tableside and dressed to your liking with a theatrical flair. Choose from lobster butter, truffle butter, or drawn butter; melted yellow cheese with Boursin or a Havarti-Gruyère blend; dry-aged bacon lardons and prime filet burnt ends from Hemlock’s own aging cabinets; flame-melted shredded cheese; red onions, chives, crème fraîche, and a dramatic finish of crushed, beef tallow-fried Idaho potato chips. The result? Nearly three pounds of pure potato glory—crispy, creamy, cheesy, and utterly unforgettable.

“We knew if we were going to put a baked potato on the menu in Idaho, it had to be iconic. So we went all in—bigger, richer, louder. This isn’t just a side dish—it’s an event,” said Scott Slater, Founder of Hemlock.