Everyone remembers the bad rap potatoes got when the Atkins Diet was at its peak – too many carbs meant the potato should be avoided at all costs. But times, and attitudes, have changed as more and more people realize diets are less about all protein and more about making healthy food choices.
Potatoes have zero sodium, saturated fat, and cholesterol, and at only 110 calories per serving are a very healthy option, as long as you have the discipline to stay away from too many toppings like sour cream and cheese.
8 out of 10 people eat potatoes of some kind almost four times every two weeks, and that number has definitely risen since the ebb of the Atkins craze. More and more quick service and casual dining establishments are adding or revamping their potato offerings – and the result has been solid sales.
While traditional toppings are still the crowd favorite, especially in winter 
Some examples include treating the potato as two halves of a sandwich – and filling the middle with tried and true crowd favorites like club sandwich ingredients. Others allow you to build your own topping combination from the existing salad bar for some very tasty, personalized results.
Even some upscale places are getting in on the potato revival, with interesting and very delectable concoctions with shitake mushrooms, feta cheese, shallots, and skirt steak.
Going back to an old standby in tough times is comforting for your customer, and could also be comforting for your bottom line as restaurateurs all over look for creative ways to survive. The traditional appeal of the potato doesn’t require any additional work on your part.
The best part is you don’t need special restaurant equipment to prepare great potato dishes. Reminding the customer how healthy and tasty potatoes really are, and coming up with some great creative toppings to compliment old favorites is a great way to add value to your menu.