Visit Winnipeg restaurants to try unique dishes made with locally grown potahtoes.
Ready to get your fill of Manitoba’s favourite earth-crafted vegetable? We sure are! Here’s everything you need to know before you dig in.
Our third annual Potahto Week is officially happening, and we are so ready!
From February 21 through March 1, 2020, Winnipeg’s top restaurants will dish up unique and delicious dishes starring the potahto. It’s a once-in-a-lifetime-chance to taste potahto dishes exclusive to the event, so get out and chow down (or beware the FOMO)!
Potahto Week isn’t just a celebration of our favourite veg…it’s also a chance to unleash your inner food critic and get judgy. Your vote will help determine which restaurant gets to be crowned Potahto Week Champ, so don’t forget to report back and tell us what you think (you can vote once per day).
Sliced Portobello mushroom sauteed with minced garlic, bacon crumble, julienne red onions, red wine vinegar and cracked black pepper, melted mozzarella cheese, and shredded Parmesan cheese, on top of grilled red potahtoes and green onions. Available at the Windsor Park location.
Boston Pizza’s famous Cactus Cut potahtoes covered in layers of mozzarella, cheddar cheese, smokey bacon, jalapeno peppers, all topped with sour cream and green onions. Served with salsa and our signature cactus dip. Available at all 11 Winnipeg locations.
Roasted potahtoes, brie cheese, Canadian bacon, fresh rosemary, classic white sauce, drizzled with truffle oil on our Carbone home-made hand-stretched dough, cooked to perfection in our blistering hot coal-fired oven. Available at the Taylor and St. Anne’s locations.
What’s a Murphy and why is it mapled? Well, a Murphy is another name for potahto and if you know us, we specialize in ice cream. The twist is the ice cream base is made with yellow creamer potahtoes, flavoured with maple syrup and a hint of sage. The potahtoes add more nutrition and helps keep everything together!
This very flavourful monster (to share) combines the best of all three French fry worlds: Beef chili Mozza cheese fries, potahto wedges with bacon & homemade cheddar sauce, sweet potahto fries with Buffalo chicken & ranch. This is the ultimate pub plate to share. If you are eating it alone, bring a pillow for after! Recommended order: 1 order feeds 2-3 people or 1 very hangry person.
Who says potahtoes are only a main course? We created a delicious, creamy pohtato ice cream base and mixed in generous chunks of our house-made “Everything Cookies” (which includes M&M’s, Skor Bites), and of course, potahto chips! Part sweet, part salty, this ice cream is a must-try!
Our dish starts out with housemade house-cut French fries! Topped with traditional beef and lamb gyros meat, fried onions, and tomatoes. Topped with mozzarella, real Greek tzatziki, and beef gravy. We’ve added banana peppers on top to please the poutine god Zeus himself… Trust us, he was the God of poutines in Ancient Greece as well! OPA!
3 Types of loaded Bolt Croquettes inspired by 3 phenomenal wing flavours. What’s a croquette you ask? Well, we load up some Creamy Red Mashed Potahtoes with 3 different sets of ingredients, breaded and Deep-fried to golden deliciousness. Served with 3 unique sauces! *Hint* Think Buffalo-Ranch, think Burger Time, and think Spinach Dip.
Decadent, fluffy house-made gnocchi tossed in a creamy lemon-garlic coconut sauce. Topped with sauteed red peppers, red onions, sweet peas, and kale. Choice of chicken breast or a shrimp skewer. Served with our fresh baked garlic toast. Vegan option available. Available at the St. Mary’s location.
This dish is made in layers with potahtoes, veal, eggplants, bell peppers, and tomatoes. It’s seasoned with Georgian spices, overlaid with feta and mozzarella cheese, and cooked in a clay pot in the oven. It’s an extremely popular dish at Saperavi!
This heavenly creation is made with our thick-cut chips, a dash of our famous canna-salt, mozzarella cheese, bacon, green onions, cranberry sauce, and our flavourful gravy! A mash of amazing flavours that brings back all those good feelings from the infamous holiday dinner… including the much needed post-meal nap!
The dish is available as a vegetarian option with no bacon and vegetarian gravy – and it’s awesome!
This creamy soup is perfect for our frigid Winnipeg winters! This soup has a creamy base and is loaded with cheddar cheese, bacon, green onions and of course, potahtos! Fully cooked, available in litres (serves 2-3) and individual portions.
Though we can only crown one Potahto Week Champ a year, every single restaurant and potahto lover who participates deserves our endless thanks and recognition. Our tastebuds were #blessed to sample your creative renditions of our favourite veg. Without your passion and creativity, Potahto Week would not be what it is today!