Idaho® Potato Curry on the Go
Especially as we approach cooler winter months, comfort food is king. For operators seeking to create delicious food that’s affordable, take-out friendly, and provides satisfaction and warmth, look to a dish like this plant-based Idaho® Potato Curry.
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Our new Recipe Profitability Calculator uncovers your recipe's gross margin. Simply enter each recipe's ingredient cost, menu price, and portions to get your Gross Profit Dollar and Percentage figures.
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“This flavor-packed recipe can be simplified with a prepared salsa verde to keep inventory in check. Plus, Chef de Cuisine BJ Bresnik of Mainstay Provisions makes this recipe with chicken fat upcycled from roasted chickens already on the menu. Creating this crispy on the outside, creamy and soft on the inside Idaho® red potatoes recipe.”
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“Koji is currently having a moment in the fine dining and kitchen lab community. Not only can it transform the flavors of simple ingredients through fermentation, but it can also be utilized to help fight food waste by turning items destined for the trash can into a flavorful repurposed ingredient. To easily bring this trend into your kitchen, check out this recipe from Larder’s Jeremy Umansky for his quick and easy Koji Cultured Cream paired with tasty Idaho® Potato Latkes.”
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