Unearth The Voyage
Think Idaho potatoes begin and end with fries? Think again. From sweet sleights-of-hand to savory showstoppers, Idaho’s most famous crop takes center stage in wildly inventive ways across the state. We tracked down restaurant icons and recipe gems that prove the spud’s range is far greater than you imagined. Get ready to crave eleven irresistible dishes that might make fries your second choice.
1. Idaho Potato Doughnuts (“Spudnuts”)
Spudnuts harness mashed Idaho potatoes to create doughnuts with airy lift, tender crumb, and remarkable moisture retention. The starches add structure while keeping the interior soft, yielding a pastry that resists staling far better than typical yeast rings. Glaze them simply or go bold with maple and nuts – either way, the potato’s subtle sweetness shines. The Idaho Potato Commission celebrates and shares recipes, encouraging home bakers to experiment year-round. Compared to standard doughnuts, these fry up lighter yet satisfyingly chewy. Nostalgic and novel at once, spudnuts prove the humble tuber’s power in pastry form, turning breakfast into a revelation.
2. Idaho Potato Gnocchi
Idaho-grown potatoes transform into pillowy gnocchi that showcase the spud’s delicate side. Properly riced and dried, they marry with just enough flour to hold together, delivering a tender, cloudlike bite. Tossed with browned butter and sage, wild mushrooms, or bright tomato sugo, each dumpling absorbs flavor while remaining feather-light. The Idaho Potato Commission’s guidance ensures consistent results, demystifying technique for home cooks. Whether pan-seared for crisp edges or boiled until they float, these gnocchi redefine potato elegance. They’re proof that top-quality spuds and simple craft can rival restaurant plates – and make pasta night unforgettable.
3. Idaho Nachos (Tater‑Tot Style at Parrilla Grill – Boise)
Parrilla Grill flips nacho logic by swapping chips for ultra-crispy tater‑tot style Idaho potatoes. The result is a mountain of crunchy, golden bites smothered with melted cheese, salsa, crema, and your choice of bold proteins. Each tot soaks up sauce without collapsing, giving you a perfect ratio of crunch to gooey. It’s indulgent, shareable, and thoroughly Boise. Fans swear the tot base outperforms tortillas on texture and satisfaction. Whether you’re après‑hike hungry or bar‑night peckish, these “Idaho nachos” win. One order and you’ll wonder why nachos weren’t always built on tots.
4. Mashed Potato Doughnuts (Recipe Basis)
Another sweet triumph for Idaho spuds, mashed potato doughnuts fry into airy rings with tender interiors and crisp, light crusts. The potato’s moisture and starch help the dough develop exceptional structure while preventing dryness. Glaze them with vanilla or dip in cinnamon sugar; either route highlights the subtly earthy, not-too-sweet profile. Home bakers love their forgiving texture and next-day softness. Recipes from trusted baking sources make success straightforward, and Idaho potatoes ensure reliable results. Pair with coffee or hot cider and watch them vanish. They’re proof that adding potato isn’t a gimmick – it’s a serious upgrade.
5. Ice Cream Potato (Westside Drive‑In – Boise)
Behold the trickster dessert that launched a thousand selfies: Westside Drive‑In’s Ice Cream Potato. Shaped like a baked potato, it’s actually velvety vanilla ice cream rolled in cocoa powder for that earthy “skin.” A generous crown of whipped cream mimics sour cream, while chocolate shavings and sauces play the part of savory toppings. Created by owner Lou Aaron, this playful classic has charmed locals, food writers, and visitors alike. It’s Idaho’s potato legacy reimagined as pure whimsy, delighting sweet tooths and skeptics. One bite and you’ll understand why Boise proudly claims this edible illusion as an icon.
6. Potato Pancakes at Smitty’s Pancake & Steak House (Idaho Falls)
Smitty’s takes breakfast in a savory direction with potato pancakes that balance crisp edges and soft centers. Grated Idaho potatoes mingle with seasonings and batter, then sizzle on a hot griddle to golden perfection. Served with applesauce, sour cream, or eggs and bacon, they deliver comfort with a satisfying crunch. Locals prize their consistency and generous portions, making them a staple stop in Idaho Falls. The dish bridges hash browns and flapjacks, ideal for diners who crave texture. Simple, hearty, and memorable, these pancakes spotlight Idaho’s best in the morning hours.
7. House‑Cut Fries & Poutine at Bittercreek Alehouse (Boise)
At Bittercreek Alehouse, Idaho potatoes get the gastropub treatment as impeccably crisp fries and rich poutine. The house‑cut spuds fry to deep gold, offering a shattering exterior and custardy interior. Order them straight with craft beer, or go all-in on poutine layered with squeaky curds and savory gravy. Local sourcing and careful technique keep standards sky‑high. Boise regulars swear by the consistency and generous portions, making these a downtown essential. While fries may be familiar, Bittercreek’s execution elevates them into a benchmark side—or a main course you won’t regret.
8. Stuffed Baked Potatoes at Pioneer Saloon (Ketchum / Sun Valley)
Pioneer Saloon’s famed “Jim Spud” is a feast disguised as a side: an enormous Idaho baked potato loaded to the brim. Expect butter, sour cream, caramelized onions, chives, melty cheese, and tender teriyaki beef – an old‑school indulgence that eats like a steakhouse platter. The potato’s fluffy interior soaks up juices and toppings, making each forkful rich and satisfying. It’s a Sun Valley rite of passage for hungry skiers and nostalgic travelers. Rustic atmosphere, generous portions, and a legend’s aura seal the deal. When you crave maximal comfort, this is Idaho hospitality in a skin.
9. Premium Baked Potatoes at Idaho Potato Museum & Potato Station Café (Blackfoot)
In Blackfoot, the Idaho Potato Museum’s café turns education into appetite with showcase baked potatoes and playful sides. Choose classic butter-and-sour-cream or fully loaded variations that celebrate the state’s star crop. Tater tots, potato-themed treats, and museum exhibits round out the experience, making it a delicious field trip. The spuds come fluffy, skins pleasantly chewy, and toppings abundant. It’s a family-friendly stop that converts curiosity into cravings. Whether you’re road-tripping or potato‑pilgrimaging, the café proves how satisfying a perfectly cooked Idaho potato can be.
10. Potato Gnocchi with Wild Mushroom Sauce (State & Lemp – Boise)
State & Lemp elevates Idaho potatoes into refined gnocchi paired with a silky wild mushroom sauce. Foraged morels and chanterelles lend woodsy depth, while emulsified butter and stock provide gloss and cling. Each dumpling remains delicate yet resilient, absorbing aromas without turning heavy. The dish feels both terroir‑driven and luxurious, spotlighting regional bounty. It’s a compelling argument for Idaho potatoes as a fine‑dining canvas, capable of nuance beyond rustic comfort. If you think gnocchi must be Italian to impress, this Boise rendition will happily change your mind—and your cravings.
