Ampersand’s Truffled Hasselback Idaho® Potato

Ampersand’s Truffled Hasselback Idaho® Potato

Source:
Darren McGraw
Ampersand Wine Bar
Chicago IL

Yield: 1

Ingredients:

 Hasselback Potato Method:

Truffled Crème Fraîche Ingredients:

 Arugula Salad Ingredients:

Directions:

  1. Begin by preheating an oven to 400˚F. Take your potatoes and wash them well.
  2. Cut the bottom of the potato off to make a “foot” for them to stand on.
  3. Make vertical slices ¼ inches apart from each other the entire length of the potato. Be careful not to cut through the potato. You can use two chopsticks or two plastic cutting boards on either side of the length of the potato.
  4. Then season potatoes with salt, pepper, and coat in the oil. Place the potatoes on a bed of thyme, rosemary, and garlic with about a cup of water. 
  5. Roast for 50 min to 1 hour. Check the potatoes for doneness by skewering with a dull flat knife (Palate knife). If there is no resistance, roast for an additional 10-15 min to crisp the slices of potato.

Directions for Truffled Crème Fraîche:

  1. Whip the crème fraîche to medium peaks.
  2. Fold in the remaining ingredients with the wire whip.
  3. Season with salt.

 Directions for Arugula Salad:

  1. Dice the Radicchio, then wash and dry the greens well, and set to the side.
  2. In a bowl whisk together the lemon juice and honey, then slowly drizzle in the olive oil.
  3. Season the dressing with salt and pepper to taste.
  4. When assembling the salad make sure to lightly season the greens, before dressing lightly with the vinaigrette. Only season and dress what you need per plate.