Idaho® Potato Caviar Tacos
- 1 large Idaho® Russet Burbank
- 3 tablespoons soft cream cheese
- 3 teaspoons local caviar or salmon roe
- 4 sprigs fresh dill
- 2 red radishes
- Olive oil as needed
- Place the potato lengthwise on a flat surface and slice at a 45 degree angle, 3 thin slices, like a potato chip.
- Immerse in boiling water or a steamer for 5 seconds to soften and make pliable, then set aside and let cool.
- Next, fold up like a taco shell, and using tongs dip in 350°F oil until crisp. Option – spray with olive oil and bake in a 325°F oven until hard and golden brown. Set aside.
- Make a V-cut in the remaining portion of the potato (see picture) to make the taco-style shell. This V cut will let the boat sit up right on the stand. Coat with olive oil and bake for 45 minutes at 400°F or fry in 350°F oil for 5 to 10 minutes until golden brown . Set aside.
- With a stick blender or hand whip, whip the cream cheese until soft. Then put in a pastry bag with a small round tip.
- Slice a red radish very thin, cut into strips and immerse in ice water.
- Take the taco shell-style potato boat in one hand, hold gently and apply the cream cheese into the bottom of the shell, 3/4 of the way up.
- Add one-third of the strips of radishes per shell.
- Add t teaspoon of caviar or salmon roe to the center top of the shell.
- Add 3 or 4 small sprigs of fresh dill. Place in the potato bases.
Yield: 3 servings