Red, White and Blue Potato Stacks

Ingredients:

Fried Chips

  • 2 each Idaho® Russet Potatoes, 100 ct.
  • 1 teaspoon salt, plus more for seasoning
  • 2 cups canola oil

Sage Potato Garnish

  • Red and White Potatoes
  • 4 pounds Idaho® Russet Potatoes, cut into quarters
  • 1/3 cup unsalted butter, room temperature
  • 1 cup heavy cream
  • 1 teaspoon salt
  • ½ teaspoon pepper, black or white
  • 2 Tablespoons chipotle peppers in adobo, pureed
  • 8 oz. goat cheese 
  • 4 cloves garlic, roasted and smashed

Blue Potatoes

  • 1 pound Idaho® Purple Potatoes
  • 2 Tablespoons unsalted butter, room temperature
  • ½ cup of heavy cream
  • ½ teaspoon salt
  • ¼ teaspoon black pepper 

 

Directions:

Fried Chips

  1. Peel potatoes and slice thin on a mandolin. Place in a bowl and cover with cold water and salt. Let soak for at least 30 minutes. Drain, rinse, and blot dry with paper towels.
  2. Heat a skillet with oil over medium high heat. Fry potato chips until brown and bubbles dissipate. Place on a paper towel lined plate and hold until assembly. 
  3. Season with salt to taste.

Sage Potato Garnish

  1. Peel and cut the potatoes in equal size pieces so that they all cook at the same time.
  2. Place the potatoes into a large pot and fill with cold water. Make sure there is enough water to fully cover the potatoes.
  3. On medium high heat bring to a boil.
  4. Cook uncovered for about 15 to 20 minutes or until the potatoes are fork tender. 
  5. Heat the cream on the stove top until warm, but not boiling hot.
  6. Drain the potatoes and transfer them to a mixer bowl. Add the butter and begin whipping, then slowly add in hot cream until you reach the desired consistency.
  7. Season with salt and pepper.
  8. Divide into two batches. One batch you will add the chipotle peppers to. The other batch add the goat cheese and roasted garlic. Keep warm until assembly.

Blue Potatoes

  1. Peel and cut the potatoes in equal size pieces so that they all cook at the same time. 
  2. Place the potatoes into a large pot and fill with cold water. Make sure there is enough water to fully cover the potatoes.
  3. On medium high heat bring to a boil.
  4. Cook uncovered for about 15 to 20 minutes or until the potatoes are fork tender. Heat the cream on the stove top until warm, but not boiling hot.
  5. Drain the potatoes and transfer them to a mixer bowl. Add the butter and begin whipping, then slowly add in hot cream until you reach the desired consistency.
  6. Season with salt and pepper.

Assembly

  1. Using a pastry bag, pipe red potatoes on top of a fried chip. 
  2. Place another fried chip atop the red potatoes and then pipe the white potatoes, repeat with a fried chip then pipe the blue potatoes. 
  3. Garnish with a sage potato garnish.
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Source:
Dan Azen
Flik Hospitality Group

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