Potato Tottlers with Pimento cheese and Guajillo Ketchup

Ingredients:

Tottlers:

  • 15 pounds Idaho® russet potatoes, peeled and diced 1/2-inch cubes (about 5.25 quarts)
  • 12 strips bacon, cooked, chopped
  • 1-1/2 quarts thinly sliced scallion
  • 6 tablespoons finely chopped fresh rosemary
  • 6 tablespoons paprika
  • 3 tablespoons granulated garlic

 

Pimento Cheese:

  • 25 pounds cream cheese, room temperature
  • 5 pounds white Cheddar cheese, shredded
  • 2 cups mayonnaise
  • 1 cup sambia oelek or sriracha
  • 1-1/2 teaspoons granulated garlic

 

Guajillo Ketchup:

  • 4 dry guajillo peppers
  • 6 tablespoons ketchup
  • 1/2 cup water reserved from peppers
  • 1 tablespoon honey
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 2 teaspoons fresh oregano
  • 2 teaspoons finely chopped fresh oregano
  • 2 teaspoons finely chopped fresh thyme

Directions:

  1. To prepare Tottlers: Boil potatoes in salted water just until tender, 3-5 minutes. Drain well. Refrigerate until cool.
  2. Fry potato cubes in 375°F oil until medium golden brown. Drain.
  3. Combine fried potato cubes, bacon, scallion, rosemary, paprika and garlic in a large bowl.
  4. Mash ½ of the potato mixture with large spoon or blend well with hands, compacting and pressing to make a chunky-mashed mixture that sticks together.
  5. Press portions into 2-inch ring molds (2-inch diameter by about 1-inch high), packing very firmly. Refrigerate until cold. Keep refrigerated until ready to serve.
  6. To prepare Pimento Cheese: Combine all ingredients in a mixer with paddle attachment or stir well in a large bowl.
  7. To prepare guiajillo ketchup: Soak peppers in warm water 20 minutes or until softened. Drain, reserving 1/2 cup water. Discard stems and seeds.
  8. Combine peppers, reserved water and remaining ingredients in a blender. Whirl until smooth. Press through sieve if needed to make very smooth.
  9. To serve: Per order, fry 3 tottlers in 375°F oil until browned. Remove and drain. Spread 2 tablespoons pimento cheese on serving plate. Arrange tottlers on top. Dollop with 1 teaspoon sour cream and a drizzle of guajillo sauce*. Garnish with bacon bits and green onion.
  10. Or, as an option, serve guajillo sauce separately for an addition as desired.
Print Recipe

Yield: 12

Source:
Carl Chambers
Provisions (Cunningham Restaurant Group)
Indianapolis IN

Share this Recipe

You Might Also Like

Gnocchi with Fried Sage and Truffle

Gnocchi with Fried Sage and Truffle

Janssons Frestelse

Janssons Frestelse

Green Chile Cheese Fries

Green Chile Cheese Fries

Ask Spuddy Image