One Potato, Two Potato

摘要

Whether boiled, baked, fried, steamed, roasted or mashed, potatoes are a useful vegetable. And although chefs are continually creating new recipes and ways to use this starchy tuber, foodser-vice operators know that the old standard dishes are difficult to replace.rnTried and true: "We use all kinds of potatoes in the usual traditional ways," says Mary Tyson, food and nutrition services director at St. Petersburg (Fla.) General Hospital. "We use instant, fresh, canned, small whole and sliced.