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We’re not talking about a boring bag of potato chips, we’re talking about fresh Idaho® potato wedges, dices and slices incorporated right into the sandwich.

For instance, Chef Matt Fish at Melt Bar & Grilled in Lakewood, Ohio, serves Winner Winner Chicken Dinner. Scalloped potatoes are served on a slice of thick crusty bread and topped with garlic spinach, fried chicken, cream corn puree and a slice of cheddar cheese.

For a meatless menu option, try the Potato Burger by Chef Dennis Samala at Cr8tive Kitchen Works in Carlsbad, Calif. Diced Idaho potatoes are sautéed with onions, garlic, ginger, peas and carrots. When tender, chilies, garam masala, mustard, cumin, salt and pepper are added. The mixture is then refrigerated. When cooled it’s combined with mashed potatoes and eggs and shaped into 6-ounce patties. Place them back in the refrigerator until firm then fry in ghee until golden brown on both sides. Delicious!

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