From small potatoes to a thriving spud business

Batu Pahat resident Danish Ekmal Edham launched D’s Kentang in January, starting by preparing just six jacket potatoes daily from his home. Now, just half a year later, the 23-year-old is serving over 250 portions a day through his small business. Danish’s interest in creating jacket potatoes began when he couldn't find them in Batu Pahat and decided to learn how to make them himself. After watching online tutorials and experimenting for three weeks, he developed a recipe that customers now enjoy.

His venture began with only RM100 in capital, and he relied on his diploma in business management to handle operations while his parents provided support. As demand grew, Danish hired his sister Dya Edlyn and three part-time workers. The menu now features four main flavors: original classic with baked beans, creamy chicken, black pepper beef, and Big Mac beef. Customers can order two flavors in a single serving.

Danish uses Russet potatoes to maintain the dish’s texture, offering a crisp exterior and fluffy interior. His customers are not limited to Batu Pahat and include regulars from Muar, Kluang, and even Singapore. Students from Syria and Jordan have also joined the clientele. D’s Kentang currently records between RM300 and RM600 in daily gross sales, with Danish aiming to increase this to 500 portions a day by the end of the year.

Future plans include expanding to a kiosk at a commercial lot or shopping center, more active social media promotion, and introducing new toppings every six months. Danish continues to seek customer feedback and improve the menu based on online trends.