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It's a waiting game before exciting spring produce starts to trickle in, so for now, let's celebrate the humble yet versatile potato.
Seasonally speaking, the current food bounty is deep in root vegetable and tuber territory. It's a waiting game before exciting spring produce starts to trickle in, so for now, let's celebrate the humble yet versatile potato with these 13 Boston-area dishes that creatively spotlight spuds.
Read MoreCelery Root and Potato Latke: This traditional potato pancake gets a new twist courtesy of an addition of celery root. Served with smoked salmon taramasalata and horseradish. [Photo: Rachel Leah Blumenthal for Eater]
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German Potato Salad: In this classic German dish, potatoes combine with bacon, bacon fat, and mustard to make for a perfect comfort food. Served as a snack or a side. [Photo: Chris Coe for Eater]
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Potato-Poblano Hash: For a spicy potato dish, try this. It's a potato-poblano combo drizzled with Inner Beauty hot sauce. [Photo: Facebook]
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Chip and Three Onion Dip: While the menu changes very frequently, this snack has been on the menu since day one. House-made chips make the perfect vehicle to dunk into a creamy, oniony dip. Meg Jones Wall for Eater]
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Tater Tot Poutine: Crisp tater tots get doused in gravy and then topped with melted cheddar cheese for a fun take on the popular Canadian comfort food. [Photo: Katie Chudy for Eater]
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Crispy Potatoes: Available on the weekends during brunch, these potatoes are served with andouille sausage, a spicy mayo, fontina cheese, and crema. [Photo: Yelp]
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Duck Fat Hand-Cut Fries: Because it seems wrong to have a potato map without fries on it, try the ones at Shojo. Hand-cut and fried in duck fat, these fries are coated in a Sriracha aioli. A perfect pairing for those Big Mac mantous, also on the menu. [Photo: Rachel Leah Blumenthal for Eater]
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Potato Gnocchi: Light and fluffy, these potato gnocchi are served simply with a mushroom ragu, peas, and a touch of cream. [Photo: Cal Bingham for Eater]
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Purple Potatoes: A colorful spud, these potatoes are served with a house-made bacon, pickled mustard seeds, smoked salmon roe, and a cider and bacon fat vinaigrette. The whole dish is topped with caraway and dill. [Photo: Meg Jones Wall for Eater]
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Thin Crust Pizza: Available as part of the dinner menu and late-night offerings, this pizza is topped with beef tenderloin, mashed potatoes, and white truffle oil. Cal Bingham for Eater]
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Poutine Style Twice Baked Loaded Potato - A hybrid twice baked potato and poutine packed with cheese curds, gravy, bacon, and crispy fried onions. [Photo: Rachel Leah Blumenthal for Eater]
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Also featured in:
Potato Rosti: This round of crispy potatoes comes with braised beef shank, charred onion pickle, carrots, and a horseradish creme. [Photo: Cal Bingham for Eater]
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Also featured in:
Empanada de Carne de Res y Patatas: Spicy curried beef and potatoes join forces in this empanada. Cucumber, yogurt and cilantro complete the dish. Also, other potato-centric delights not to miss— patatas bravas, the traditional Spanish dish of fried potatoes, aioli, and a spicy red sauce, and the tortilla espanola, which layers potatoes and onions with eggs and comes topped with aioli. [Photo: Cal Bingham for Eater]
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Celery Root and Potato Latke: This traditional potato pancake gets a new twist courtesy of an addition of celery root. Served with smoked salmon taramasalata and horseradish. [Photo: Rachel Leah Blumenthal for Eater]
German Potato Salad: In this classic German dish, potatoes combine with bacon, bacon fat, and mustard to make for a perfect comfort food. Served as a snack or a side. [Photo: Chris Coe for Eater]
Potato-Poblano Hash: For a spicy potato dish, try this. It's a potato-poblano combo drizzled with Inner Beauty hot sauce. [Photo: Facebook]
Chip and Three Onion Dip: While the menu changes very frequently, this snack has been on the menu since day one. House-made chips make the perfect vehicle to dunk into a creamy, oniony dip. Meg Jones Wall for Eater]
Tater Tot Poutine: Crisp tater tots get doused in gravy and then topped with melted cheddar cheese for a fun take on the popular Canadian comfort food. [Photo: Katie Chudy for Eater]
Crispy Potatoes: Available on the weekends during brunch, these potatoes are served with andouille sausage, a spicy mayo, fontina cheese, and crema. [Photo: Yelp]
Duck Fat Hand-Cut Fries: Because it seems wrong to have a potato map without fries on it, try the ones at Shojo. Hand-cut and fried in duck fat, these fries are coated in a Sriracha aioli. A perfect pairing for those Big Mac mantous, also on the menu. [Photo: Rachel Leah Blumenthal for Eater]
Potato Gnocchi: Light and fluffy, these potato gnocchi are served simply with a mushroom ragu, peas, and a touch of cream. [Photo: Cal Bingham for Eater]
Purple Potatoes: A colorful spud, these potatoes are served with a house-made bacon, pickled mustard seeds, smoked salmon roe, and a cider and bacon fat vinaigrette. The whole dish is topped with caraway and dill. [Photo: Meg Jones Wall for Eater]
Thin Crust Pizza: Available as part of the dinner menu and late-night offerings, this pizza is topped with beef tenderloin, mashed potatoes, and white truffle oil. Cal Bingham for Eater]
Poutine Style Twice Baked Loaded Potato - A hybrid twice baked potato and poutine packed with cheese curds, gravy, bacon, and crispy fried onions. [Photo: Rachel Leah Blumenthal for Eater]
Potato Rosti: This round of crispy potatoes comes with braised beef shank, charred onion pickle, carrots, and a horseradish creme. [Photo: Cal Bingham for Eater]
Empanada de Carne de Res y Patatas: Spicy curried beef and potatoes join forces in this empanada. Cucumber, yogurt and cilantro complete the dish. Also, other potato-centric delights not to miss— patatas bravas, the traditional Spanish dish of fried potatoes, aioli, and a spicy red sauce, and the tortilla espanola, which layers potatoes and onions with eggs and comes topped with aioli. [Photo: Cal Bingham for Eater]
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