Ingredients:

• 2 pounds Idaho® Russet Potatoes, peeled, cut into 2-inch chunks
• 4 ounces salted butter, melted and cooled
• 1½ cup all purpose flour
• ½ cup heavy cream
• 1 teaspoon sugar
• fried egg
• carnitas
• tomatillo salsa
• pickled onion
• cilantro
• radish
• cotija

Directions:

1. Boil or steam potatoes until tender. While still warm rice into a medium bowl. Add butter to potatoes and mix until combined. Spread out onto a quarter sheet and refrigerate uncovered overnight to dry out.
2. Add dry potato mixture to a stand mixer. Use paddle attachment to stir until loose. Add the cream and mix to combine. Add the dry ingredients and mix until combined.
3. Portion dough into 2-ounce portions and flatten into a disc. Working with a few pieces at a time and refrigerating the rest, roll the dough into 7-8 inch rounds, the thickness of a flour tortilla.
4. In a seasoned skillet over medium heat, cook each round until bubbled and lightly browned on each side.
5. Cut each round into eight triangles and deep fry at 350°F in batches.
6. Remove to a paper towel-lined tray and season with salt.
7. Serve with Carnitas, Roasted Tomatillo Salsa, Fried Egg, Pickled Onion, Cilantro, Radish and Cotija Cheese.