Sometimes the most creative culinary solutions are hiding in plain sight. Take the potato. The sturdy tuber hasn’t simply weathered the recession, it has positively thrived.
 Its presence on chain restaurant menus grew a remarkable 7 percent last year, according to the U.S. Potato Board. While much of that growth surely reflects added volumes of French fries served at burgeoning burger specialists, a substantial number of operators have weighed in with alternative treatments that use ...

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