A New Ballard Vegan Joint Pays Tribute to the Potato

A temple to the humble spud takes root in Ballard

By Chelsea Lin

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February 19, 2019

This article originally appeared in the March 2019 issue of Seattle Magazine.

This article appears in print in the March 2019 issue. Click here to subscribe.

Editor’s note: This establishment closed on May 31, 2019.

Among the bars and tattoo shops of the strip of NW 65th Street (between Third Avenue NW and Eighth Avenue NW) affectionately referred to as Stumbletown sits Papas Hot Potatoes, a quirky all-day spot that opened last October. Essentially, it’s a baked-potato place in the vein of popular fast-casual restaurants, where you can customize your order or choose from a small menu of signature combos.

Instead of the usual tater accoutrements (like sour cream and crumbled bacon), you’ll find only plant-based toppings, such as cashew cream and smoky, salty-sweet coconut chips. My favorite is the spicy, deceptively filling signature spud The Mona ($9): a large russet topped with New Mexico green chili, green salsa, pickled jalapeños and vegan aioli. After years of being relegated to a steak house side dish, it’s about time the humble baked potato got its moment in the spotlight—without the meat. Ballard, 500 NW 65th St.; 206.487.3321

Photography by Peachy Juban-Notter

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