why aren't Chinese dishes with potato more common in the west?

My partner just made some fried rice with leftover potato chunks and mapo sauce and holy shit this is so good. We've also made di san xian a couple times and a veganized lychee pork and every time the potatoes have been fantastic, that gooey starchy surface cooked potatoes get is such a powerful sauce sponge. white people love potatoes, i don't get why the standard western Chinese takeout menu didn't seem to adapt any potato dishes