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 ...

One dish served fresh every day.
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
How we use your email address
Slide 9 of 21
  • < back

China Poblano, Las Vegas

Papas fritas with mole poblano, $7
Chef José Andrés connects Chinese and Mexican foodways at his restaurant in the Cosmopolitan hotel, but his extravagant revision of disco fries is South American influenced. This one is all about the sauce—a traditional Pueblan mole that requires three days and 21 ingredients (nuts, multiple chile varieties, chocolate and cinnamon) to make. “The mole is rich, delicious and complex,” says culinary operations director Joe Raffa. “It’s one of the treasures of our kitchen.” The spicy mole tops crisp and fluffy wands of Idaho potatoes, along with crumbles of salty queso fresco and cooling crema.

More ∨
You might also like