French fries, chips, mashed potato, barbecued potato, curry—if culinary uses for potatoes seem endless, it’s because they probably are.
Zhang Aiguo, a chef in Beijing, can make more than 1,000 potato dishes out of this seemingly modest vegetable. At the 2015 World Potato Congress held in Beijing on July 28-30, he displayed more than a hundred varieties of potato dishes and staple potato foods, including dumplings, steamed buns, pizza, noodles and even cookies.
Broad a-peel
Zhang, nicknamed the “potato chef,” has been working in the restaurant of Rose Garden Villa community for 10 years. Coming from a village in east China’s Shandong Province, Zhang’s love for the potato stems from his interest in developing more food varieties for vegetarians.
“I haven’t liked meat since I was a child, and the…