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 ...
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