Q. I own a brew pub and want to incorporate some potato dishes besides fries into my menu. Any suggestions?
A. First of all, I think that’s a great idea. Not all side dishes need to be fried for health reasons, but also because this puts a lot of strain on one piece of equipment. If you already have fried chicken, fish tacos, and a bunch of fried appetizers, plus the French fries, you know that the kitchen would be up in arms if you introduced any more things that have to be fried.
Baking a potato and then using it as a side dish is a great idea, but so is this recipe for skin on mashed potatoes. Paired with a traditional British “banger” or with these smaller ones, makes for a tasty meal:
Bangers and Skin-On Idaho Mashed Potatoes
This recipe for Idaho® Baked Potato Salad from the Burger & Brew joint in Miami recently won “Best Side Dish” at the 2011 Burger Bash held in South Beach Florida. This recipe is from a very compact kitchen facility, so it’s not complicated at all to add to the menu:
Baked Idaho® Potato Salad
And here is another baked potato salad that uses left over baked potatoes:
Baked Potato Salad
Tags: baked, Foodservice, mashed potatoes, potato salad, potato skins, recipes
This entry was posted on Monday, June 13th, 2011 at 8:40 am and is filed under Foodservice, Q & A, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
