Top Five Spuds to Savor

Carb-counters be damned! The humble potato is deserving of our love for being so versatile and delicious, whether fried, baked or pureed

Tater tots, Village Whiskey / The duck fat fries may get all the attention at Jose Garces’s bar, but his version of the frozen-food-aisle favorite is the real spud-centric star. $3 at 118 South 20th Street, 215-665-1088,

Patatas bravas, Bar Ferdinand / Fried Yukon gold chunks, served with a just-a-tiny-bit-spicy tomato sauce and squiggles of aioli, are the perfect item to snack on while drinking, Spanish-style. $5 at 1030 North 2nd Street, 215-923-1313,

Potato pizza, Leonardo’s Italian Bakery
/ Potatoes are incorporated into the dough in this Puglian-style pie, which is then topped with mozzarella and fragrant rosemary and excellent both hot and at room temperature. $13.50 for a half-pie or $27 for a full pie at 183 Bustleton Pike, Feasterville-Trevose, 215-357-0357,

Soupe Parmentier, Bistrot La Minette / Named for Antoine-Augustin Parmentier, the man who introduced the potato to France, this creamy soup — augmented with celery root, parsnip, fried leeks and butter-roasted chestnuts — elevates the tuber to a sophisticated level. $10 at 623 South 6th Street, 215-925-8000,

Stuffed hashed brown, Butcher & Singer
/ Why bake a potato and top it with sour cream when you can shred and fry it with the sour cream already tucked inside? A steakhouse side dish that’s big enough to take home and eat with (or as) breakfast the next day. $10 at 1500 Walnut Street, 215-732-4444,