Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
June 24, 2019

For chefs looking for gluten-free solutions, menu differentiation or simply delicious ways to bring texture to a dish, look to the potato. Here is an expert step-by-step procedure for breading, crusting, crusts, and toppings and coatings. Included here are innovative, on-trend ways to showcase these techniques that answer today’s menu demands beautifully.


Standard breading procedure is used to achieve a breading that adheres well to baked or fried items. It is traditionally a three-step process in which product is dredged in flour, egg and then finished with breadcrumbs. Potatoes are a natural fit for steps 1 and 3 of this process—replace flour with potato flour and breadcrumbs with potato flakes to achieve an incredible gluten-free breaded item. The beautiful browning that comes from the natural sugars found in potatoes creates great visual appeal, while the neutral flavor allows for the formulated herbs and seasonings to be carried through. The familiar flavor of the potato still shines, providing comforting craveability.

  • Potato flour works as a great alternative to flour in step 1 of the standard breading procedure. The texture and moisture-adhering qualities help create a strong and even first layer. It also adheres to moisture, aiding in the development of the second “wet” stage in the standard breading procedure.
  • Dehydrated potato flakes are a great alternative to panko or traditional breadcrumbs. They mimic the texture and adhere well to create the outer coating in a standard breading process.

Fried Zucchini

  • Slice zucchini on bias.
  • Coat with potato flour, egg wash and dehydrated potato flakes.
  • Fry or bake until golden.


Crusting and crunch on the exterior of fried and baked products are at the heart of craveable menu items. Traditional batters, breadings and coatings usually rely on gluten-rich flours. Utilizing potatoes here allows for increased eye appeal, texture and presentation, as well as gluten-free options. Fresh potatoes can be spiralized or shredded, while frozen or dehydrated potatoes can be rehydrated to create new applications that add flavor appeal. Using potato flour as the first step helps with even and improved adhesion of the final crusting by absorbing moisture.

  • Potato flour works to adhere additional layers of texture and flavor.
  • Fresh potatoes that have been spiralized add a unique and eye-appealing crusting.
  • Fresh or frozen shredded potatoes add a unique and eye-appealing crust.
  • Dehydrated potato shreds that have been rehydrated offer ease of storage and prolonged shelf life.

Spiralized Potato Fried Shrimp

  • Peel and spiralize fresh potatoes.
  • Peel and devein raw shrimp. Dust with potato flour and wrap with spiralized potatoes, fresh or thawed frozen shredded potatoes or rehydrated shredded potatoes.
  • Fry or bake until golden.


Potatoes can also serve as a great replacement for crusts, standing in for traditional pie dough, biscuit dough or batter. By using fresh, frozen or rehydrated potato flakes, a non-tacky consistency can be created, ideal for the specific application. When creating a mashed potato crust, the desired consistency is similar to a biscuit dough, so it isn’t sticky. If the mashed potatoes are too wet, potato flour can be added to absorb the extra liquid while maintaining the gluten-free benefits. Applications include enrobed products and top crusts on frozen and ready-to-eat meals.

  • Fresh or frozen mashed potatoes can be added directly to create a finished product. The moisture of prepared or fresh-made mashed potatoes may impact usage level—if it’s too high, use potato flour to create a dough that isn’t tacky.
  • Dehydrated potato flakes can be rehydrated to create the perfect texture dough and used as an exterior coating.
  • Potato flour works as an ideal dusting for crusted products with moisture to aid in the adhesion of the mashed potato dough.

Deep Fried Mozzarella and Potato Balls

  • Dust 1 ounce of fresh mozzarella with potato flour.
  • Mold 0.5 ounce (15 grams) to 1 ounce (29 grams) of mashed potato around mozzarella.
  • Dust with potato flour or dehydrated potato flakes.
  • Fry until golden.


As a topping, shredded and diced potatoes create a great moisture barrier, leaving the product moist while delivering a beautiful and even browning when pan seared, broiled or fried. Potatoes are a fine alternative to traditional breadcrumbs or cornmeal for toppings and coatings in multiple applications, whether atop a traditional mac and cheese, or as an herbed topping for vegetables. The visual appeal, especially when seared or broiled, is a golden-brown finish that can be seasoned with herbs or hard cheeses. This is a great alternative to panko or traditional breadcrumbs, and is an enhanced presentation when additional potato formats—like shredded or sliced—are introduced to create a differentiated look and texture.

  • Potato flour works to adhere additional layers of texture and flavor.
  • Fresh, frozen or rehydrated dehydrated sliced potatoes add a unique and eye-appealing crust.
  • Fresh, frozen or rehydrated dehydrated shredded potatoes add a unique and eye-appealing crust.
  • Dehydrated flakes add a crisp, evenly browned topping or coating.

Parmesan and Herb Potato-Crusted Salmon

  • Dust 6-ounce portion of skinned salmon with potato flour.
  • Mustard Butter: 0.1 ounce (50%) butter and 0.1 ounce (50%) of Dijon mustard, combined and brushed on presentation side of salmon.
  • Parmesan Herb Crust: 0.25 ounce (80%) shredded Parmesan, 0.05 ounce (16%) herbs and 0.1 ounce (4%) potato flakes combined and pressed on top of fish. (0.1 ounce fresh shredded potato or 0.3 ounce rehydrated sliced dehydrated potatoes)
  • Sear in oil, potato-side down, until golden. Flip and finish cooking to desired temperature.


Using potato products as breadings and coatings enables a crisp, clean flavor with a gluten-free claim.

Using potato products as breadings and coatings enables a crisp, clean flavor with a gluten-free claim.

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