Low in cost and high in popularity, potatoes continue to be a staple on menus as the favorite fried sidekick of hamburgers or the mashed companion of any protein with gravy. But restaurants are mixing up their potato offerings, reviving old techniques and developing new ones, as they work to give new appeal to this beloved but often overlooked starch. RELATED • New flavors bloom on spring menus • Chefs experiment with artisan breads • More food and beverage ...

Subscribe To Digital Access

Why Subscribe To NRN Digital Access?

Digital Access gives you unlimited online access to our most premium news and analysis. This includes in-depth stories and insights from our team of editors and guest writers as well as free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers:  While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com