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Flavor Trends, Strategies and Solutions for Menu Development

On the Menu: Small Potatoes with Big Flavor Wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare

 

Chefs are finding big opportunity in small potatoes, capitalizing on their versatility and plate appeal. We’re seeing a particularly strong showing in the bar snacks/shareables category. With potential for techniques like blistering or smoking, these wee potatoes are expressing the kitchen’s creativity while answering the call for fun, sociable, flavor-forward fare.

Macchialina in Miami Beach, Fla., a rustic Italian concept, serves Smoked Potatoes with Octopus as an antipasto. “I love using small potatoes for this application because they pick up the flavor of the cherry wood, which gives a delicate smokiness while not overpowering the fingerlings,” says Michael Pirolo, chef/owner. “We add caramelized shallots to really accentuate their flavor.”

On The Menu

  • Goosefat-Dill Mini Potatoes
    Dirck the Norseman, Brooklyn, N.Y.
  • Marble Potatoes smoked with hay and cooked with endive and garlic confit
    State Road, West Tisbury, Mass.
  • Pan-Roasted Fingerling Potatoes with smoked stone-fruit ketchup
    Millennium, Oakland, Calif.
  • Confit Baby Potatoes with Parmesan, truffle oil
    Lucca, Boston

 

Michael Pirolo serves this starter of Smoked Potatoes with Octopus at Macchialina in Miami Beach, Fla.Liz Clayman

Michael Pirolo serves this starter of Smoked Potatoes with Octopus at Macchialina in Miami Beach, Fla.

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