Today is National Potato Day, a perfect excuse to celebrate one of the world's most beloved vegetables.
First cultivated by the Incas in the Andes mountains of South America, potatoes made their way to the U.S. in 1621 when the Governor of Bermuda sent two cedar chests of vegetables — including potatoes — to the Governor of Virginia. From there, they spread nationwide.
And while Wisconsin might be best known for dairy, the state is also a leading producer of tart cherries, cranberries, beets, sweet corn … and yes, potatoes. In fact, Wisconsin ranks third in the nation for potato production (just behind Idaho and Washington) and is the top producer east of the Mississippi. Local growers harvest at least six varieties, from Russet and red to purple, blue, and fingerling.
Potatoes are nutrient-rich, versatile and they store well, making them a year-round winner. But most importantly? They’re downright delicious. In honor of National Potato Day, here are five local dishes that prove there’s far more to love than just French fries.
Duck Fat Red Potato Wedges
Caulfield’s Wine Bar
7413 W. Greenfield Ave., West Allis, (414) 226-6510
caulfieldswinebar.com
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These aren’t your standard wedges. Small, tender red potatoes are fried until ultra-crisp in savory duck fat, then finished with truffle oil, parmesan and served with a side of tangy giardiniera aioli for balance. They’re rich, indulgent, and absolutely snackable.
Aloo Cutlets
Ni Burmese
2140 S. Kinnickinnic Ave., (414) 374-1546
niburmesemke.com
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These golden, puffy potato cutlets are stuffed with chicken, fried until crisp, and served with a sweet-and-sour dipping sauce. A street food classic in Myanmar, they’re unlike anything else you’ll find in Milwaukee and absolutely addictive.
Smoked Yukon Au Gratin
Story Hill BKC
5100 W. Bluemound Rd., (414) 539-4424
storyhillbkc.com
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A comfort-food classic, this gratin layers creamy smoked Yukon potatoes with savory house ham, dill cream, aged cheddar, and a cornflake crust that bakes up perfectly crisp. They're rich, smoky and satisfying.
Zucchini & Eggplant Chips
Avli
1818 N. Hubbard St., (414) 395-1300
avli.us/avli-milwaukee
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Thin slices of zucchini and eggplant are fried until crisp, then layered like shingles over a bold garlic-potato dip called skordalia. Thick, garlicky, and brightened with olive oil and lemon, it’s one of the tastiest (and most unique) potato-based dips you’ll find.
Duck Fat Hashbrown
The Edison
322 N. Broadway, (414) 269-6306
edisonmke.com
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Paired with coal-fired steelhead trout, this crisp hashbrown is elevated with duck fat, fresh thyme, and rosemary. Served atop a pool of bright vichyssoise and finished with a fresh herb salad, it’s a potato side that eats more like the star of the plate.
Whether you’re craving something crispy, smoky, or spiced, these Milwaukee spots prove the humble potato is anything but ordinary.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
