America’s Most Decadent Potato Dishes

We roast them and fry them; we pulverize them with butter and drown them in cream; they get boiled and steamed, grated and riced: The ...

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Swift’s Attic, Austin

House tater tot Swiftine, $12
The classic Quebecois drinking snack poutine (fries smothered in gravy and cheese curds) takes a Texas detour at this eclectic small plates hot spot. Chef Mat Clouser arranges a ring of house-made russet tater tots around a pool of smoked ham hock gravy that’s amplified with Worcestershire and Tabasco sauces, plus a glossy mix of duck and pork fats. “I went to culinary school in Vermont and I spent a lot of time traveling to Montreal,” says Clouser of the dish’s Canadian inspiration. Meat from the braised Niman Ranch ham hocks, along with slow-melting cubes of queso fresco from a local producer, Dos Lunas, send the indulgent dish into the stratosphere.

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