Garlic Potato Cakes with Chicken and Tomato Sauce
Ingredients:
- Garlic Potato Cakes
- 4 lbs. Idaho® shredded Potatoes, fresh, frozen, or dehydrated
- 1/2 cup All-purpose flour
- 1/4 cup Butter, melted
- 2 tablespoons Garlic, minced
- 1-1/2 tablespoons Salt
- 1-1/2 tablespoons Cracked black pepper
- Fresh herbs, minced, optional
- Oil, for frying
- Spicy Grilled Free Range Chicken Breast
- 1/2 cup Olive oil
- 3 tablespoons Garlic, minced
- 3 tablespoons Cracked black pepper
- 1-1/2 teaspoons Red chili pepper flakes
- 24 chicken breasts, wing bone on, skinned
- Oil, for frying
- Tomato-Basil Sauce
- 3 tablespoons Olive oil
- 3 cups Onion, diced
- 3 tablespoons Cracked black pepper
- 2 tablespoons Garlic Minced
- 2 tablespoons Fennel seeds, crushed
- 1-1/2 quarts Diced, peeled tomatoes (plum or Roma)
- 3/4 cup fresh basil, chopped
- Salt
Directions:
Garlic Potato Cakes
- Mix all ingredients together in bowl. To serve: Form 2-oz. portions (loosely formed into patties). Fry in hot skillet or on flat-top with oil until very crispy, brown exterior and moist, cooked interior. Serve 2 or 3 patties per serving with chicken breast and 1/4 cup tomato sauce, accompanied by green vegetables. Fresh herbs may be turned into the potato mixture for added flavor combinations: Tarragon, chives, oregano, thyme, basil.
Spicy Grilled Free Range Chicken Breast
- Mix olive oil, garlic, pepper and chili flakes to form paste.
- Rub each 10-oz. breast with paste; cover; refrigerate 1 to 2 hours.
- Oil grill top. As ordered, grill chicken breast until golden brown and cooked through. Remove from heat. Let stand 5 minutes before slicing breast and serving with tomato sauce underneath.
Tomato-Basil Sauce
- In skillet, heat oil. Add onion and sauté until it starts to turn brown.
- Add pepper, garlic and fennel and sauté 2 minutes.
- Add tomatoes and cook 2 more minutes. Remove from heat.
- Stir in basil and salt. Process in food processor until chunky. Serve warm.
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