Inspired by the success of its first location in New Jersey, Potatopia opened its first New York City outpost in Greenwich Village earlier this month, much to the delight of the city’s potato lovers.

In 2011, Potatopia (pronounced po-tuh- topia) opened its doors in Menlo Park Mall of Edison, N.J. Since then, it has generated a significant amount of buzz with its potato-centric menu. At Potato- pia, potatoes are not kicked to the side of the plate — they take center stage.

Although it has only been open for two weeks, the new restaurant has been well- received by the neighborhood.

“New York has welcomed us with arms wide open,” manager Albert Sie- rra said. “People love our concept. They love the freshness.”

One way to order is by asking for one of the signature meals with clever names like veggie heavy ($6.25), comatoser ($7.75) or I think, therefore I yam ($6.95). The res- taurant plans on releasing new signature meals every month, depending on what it finds to be good combinations. The Potato- pia employees recommend the smashed hit ($6.75) for first-time visitors.

However, what makes Potatopia truly magical is the ability to build your own combination. Customers can first choose how they want their potato cooked. Op- tions include smashed (baked then fried),

au gratin, baked, shoestring (french fries), potato chips or “mashed pie,” Po- tatopia’s version of shepherd’s pie.

The next step is to add your choice of fresh vegetables and cheeses. Chicken, sau- sage, steak, bacon, shrimp and egg are also available at an extra cost. At the end of the line, the plate is doused in one of 15 dif- ferent sauces. Without the sauce, the dish is incomplete. Roasted red pepper, curry, chipotle, bacon and truffle aioli, as well as the basic ketchup, BBQ and sour cream are some of the most popular sauce options.

NYU senior Joe Larson loved his meal at Potatopia.