But leaving aside the realm of healthier options for the time being, let’s consider some of the variations on the popular French fry theme that haven’t yet been deployed by major fast-food chains. Exhibit A: the fresh potato chip. It’s almost hard to believe that no one has yet taken to deep-frying thin slices of potato and serving them hot alongside sandwiches or as a stand-alone course accompanied by various dips and sauces. There may be hundreds of ways to prepare a potato, but few are more delicious.

On the more exotic side, there are pommes dauphine, a French favorite in which spoonfuls of mashed potato are mixed with a rich egg batter, then dropped into a deep fryer to yield a kind of pastry or fritter with a creamy, soft potato center, a little akin to a knish you might order in a Jewish delicatessen. It would be hard to imagine fast-food lovers not finding such creations utterly and completely addictive.

It’s worth remembering that, though their role has traditionally been relegated to that of a side dish, quick-serve chains could give potatoes a well-deserved promotion through the simple magic of creative packaging. For example, they might take a cue from the popular Japanese bento box—typically a perfectly portioned platter of proteins, vegetables and starches served in a convenient, portable container—and offer different types of fried potatoes and condiments as a full-on meal, or as an item suitable for sharing.

The important thing to recognize about potatoes is that while they’re entirely worthy of claiming center stage, they fare equally well in supporting roles—in breads, for instance, and other types of carriers. Quick-service chains have found considerable success with sandwiches perched on fresh, warm breads in recent years; now that the consumer’s appetite for such premium breads has been whetted, buns and sandwich rolls forged with potato flours could be the next big thing. Imagine an egg-and-cheese breakfast sandwich served on “potatoast,” for example, or everything from burgers to grilled chicken breasts to Italian cold cuts served in a warm, freshly baked potato pita.

Potatoes also work well in place of rice and beans in burritos and wraps, and while Americans still might find the concept a little disorienting, many high-end chefs use them in desserts as well, in doughnuts, pastries, and other contexts. Again, it’s potatoes’ ability to absorb and enhance the flavors of virtually anything they’re cooked with that makes them such an attractive carrier.

All of which is to say, that humble spud you know and love is ready, willing, and able to be made more of.