Papas Enmieladas

Ingredients:

Idaho® Fingerling Potatoes

• 1 lb Idaho® Fingerling Potatoes, dutch blue and red fingerlings
• Granulated Sugar, as needed

Piloncillo Syrup

• 1¾ C Water
• 2 C Piloncillo, finely chopped
• 4 Cinnamon Sticks
• 4 Cloves
• 2 Star Anise
• ½ tsp Salt

Assembly

• Cooked and Sliced Idaho® Fingerling Potatoes
• Piloncillo Syrup

Optional Garnish

• Bronze Fennel
• Edible Flowers

Instructions:

Idaho® Fingerling Potatoes

1. Scrub the Idaho® Potatoes thoroughly and slice into rounds on a mandoline, approximately ⅓-inch thick.
2. Dredge the Idaho® Potato slices in granulated sugar and steam for approximately 10 minutes, until tender throughout.

Piloncillo Syrup

1. In a medium saucepan, gently warm the water with the piloncillo, cinnamon, cloves, star anise, and salt over low heat. Once the piloncillo has fully dissolved, simmer for 5 minutes to allow the spices to infuse, then strain through a fine-mesh sieve.

Assembly

1. Warm the Idaho® Potato slices in the syrup until glazed and heated through, then arrange in an overlapping circular pattern on the plate.
2. Spoon a light drizzle of the remaining syrup over the top.
3. Garnish with bronze fennel and edible flowers.