Leading chefs push the boundaries of potatoes in the Spud Lab

What happens when chefs from potato organizations congregate in the Spud Lab for a day of potato innovation? The creation of novel recipes featuring potatoes in all forms. The Spud Lab, Potatoes USA’s test kitchen, is where chefs can come together to learn about the many applications of potatoes and the solutions they bring to meals for consumers and foodservice operators.

Chefs representing state organizations and processors gathered for a day and a half collaboration in the Spud Lab. Each chef brought expertise to the kitchen, creating an environment of creative expression while focusing on consumer trends and the challenges facing foodservice operations. The group developed 20 concepts and included fresh, frozen, and dehydrated potatoes.

Seafood Chowder with Chesapeake Bay Potato and Crab Fritters. 

Trio of Potato Smoothies (Yuzu Raspberry, Toasted Coconut, Blueberry Ginger)

Potato Crusted Chilean Sea Bass with Zucchini, Summer Squash, and Toasted Garlic

Baklava Fries

Chia Marsala Spiced Potato Pudding with Sweet and Sour Cherries, and Pistacho

Pork Lard Loaded Fries with Chilies, Makrut, Garlic, and Fish Sauce

Potato Croquettes with Green Apple, Bacon, and Cream Cheese

Korean Style “Corndogs” with Potatoes, House Made Bratwurst, and Gochujang

Roasted Tomato-Potato Bisque with hand cut Potato Chips, and Potato Flatbread Grilled Cheese with Spiced Fruit Chutney

Arugula Salad with Crispy Parmesan and Black Pepper Potato Straws

Latke Potato Stacks with Harissa

Chicken Laksa Fries with Crispy Chicken Skin, Coriander, and Chili Oil

Pan Seared Sea Scallops on Potato Cakes with Carrot Ginger Sauce

Herb and Vinegar Potato Salad

If your organization works with a chef, they are encouraged to join the potato Chef Culinary Council, which meets virtually once a quarter and in person twice a year. Please reach out to **@*********SA.com for more information.