If your restaurant is open Easter Sunday, you know Idaho® potatoes are a must-feature menu item. The big question is…how will you prepare them? You’ll never go wrong with traditional mashed potatoes, but on this holy holiday, we recommend offering a variety of dishes like gratins with a twist, melt-in-your-mouth hasselbacks and of course rosemary-flavored spuds.
Chef Ted Walter at Passionfish Restaurant in Pacific Grove, CA has perfected his gratin, Chile Idaho Potatoes, by adding chipotle in adodo puree, smoked paprika and tomato paste to the mixture of heavy cream, cheddar cheese and thinly sliced potatoes. The little kick of flavor pairs perfectly with Easter ham.
Another potato dish that is always a hit is the hasselback. Chef Darren McGraw at Ampersand Wine Bar in Chicago tops his restaurant’s signature dish, Ampersand’s Truffled Hasselback Idaho Potato with crème fraiche whipped with black truffles and truffle oil. Served on a bed of arugula salad, this side dish looks as good as it tastes.
Please take a moment to look at a few of our of other favorite recipes.