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Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
I think it's because rice/noodles make more sense for restaurant use (shelf stable) and would have a higher margin because they're non-perishable.
I could imagine (and this is really just kinda silly conjecture on my part) some anti-Irish sentiment would be in play too? Not on the part of the restaurants themselves but their customers.
iirc Chinese takeout started mainstreaming here in the mid 20th century which i at least hope would be too recent for anti-Irish sentiment to play a role.
Could totally be a self reproducing westerners don't want to see potatoes in Chinese food because it's not an asian ingredient or some nonsense like that, and they think that because they don't see potatoes in Chinese restaurant food, and so on and so on.
The shelf stable thing does make some sense, altho i don't think potatoes are any more perishable than the usual vegetables? If we're talking kitchen logistics potatoes definitely need to be pre cooked for stir frying, and for longer than the typical vegetables i'm pretty sure. Might not make sense to do the extra prep if they're not used enough in the menu.
For what it's worth, spice bags use potatoes and they are super popular in Ireland.