Wendy’s bakes and stuffs them. KFC mashes them and uses them as a base in a series of new bowls, and just about everyone deep-fries them, occasionally with the skins on.

Tasty preparations, all. But when you stop to consider that Escoffier’s Guide Culinaire, considered the bible of French cuisine by thousands of chefs worldwide, offers roughly 100 recipes for potatoes, it’s clear we’ve only begun to tap the possibilities inherent in the nation’s most popular vegetable, one Americans consume at an estimated rate of 130 pounds per person per year, according to the United States Department of Agriculture’s Economic Research Service.

Those who revel in the simple, unadorned pleasures of the basic French fry might reasonably ask, “Why mess with perfection?” After all, French fries are simple to source, quick and easy to prepare, and they practically sell themselves. Need a variation? Fine, defenders of the status quo say: Sprinkle on some Cajun seasoning, ladle on that melted cheese, or offer the fellow at the drive-thru his choice of condiments in those convenient blister packs and be done with it.

The more opportunistic quick-service establishment, however, mindful of the fact that potatoes rank second only to fountain soft drinks in the fast-food profit-margin hierarchy, will want to consider other, more creative applications as well. Like rice and many types of noodles, potatoes do a yeoman’s job of delivering flavor, and thus lend themselves well to innumerable new dishes, preparations, and configurations. What’s more, though they’re often viewed as a dieter’s nemesis, potatoes, particularly when served with their skins, are actually quite high in fiber, antioxidants, and vitamin C. Chains that have worked hard to expand their portfolio of healthful menu items in recent years will surely appreciate the potato’s potential as an element in what could be some smart new options for the calorie-conscious.