Ingredients:

“Lasagna” Sheets

• 1 Idaho® Russet potato (40-count)
• Olive oil for brushing
• Sea salt and white pepper, to taste

Summer Vegetables

• ½ cup whole baby carrots
• ½ cup spring peas
• ½ cup Chioggia beets, peeled and chopped
• ½ cup French beans, chopped into 1-inch pieces
• ½ cup baby broccoli, stems removed
• 2 stalks green garlic, sliced, bulbs included
• ½ cup fresh cherry tomatoes, chopped
• 1 tablespoon herbes de Provence
• Olive oil for coating
• ½ lemon, zested and juiced

Crispy Potato Confit

• 1 Idaho® Russet potato (40-count)
• 6 cups duck fat
• Salt and pepper, to taste

Assembly


• Reserved potato peelings (from 2 potatoes)
• 2 cups extra-virgin olive oil
• 2 tablespoons Calabrian chiles, puréed
• “Lasagna” Sheets (see recipe)
• Champagne vinegar for coating
• Summer Vegetables (see recipe)
• Crispy Potato Confit (see recipe)
• Summer herbs or flowers for garnish

Directions:

“Lasagna” Sheets

1. Preheat the oven to 350°F. Peel the potato and reserve the skin.
2. Using a spiral slicer with a flat blade, slice the potato lengthwise about 1/8 inch thick. This produces about 10 wide sheets of potato similar to lasagna noodles in size and shape.
3. Brush the potato sheets with olive oil and season with sea salt and white pepper.
4. Transfer sheets to a parchment-lined sheet pan and place another sheet pan on top to ensure potato sheets stay flat.
5. Bake until tender, 10 to 15 minutes.
6. Let cool, then place in refrigerator to chill.

Summer Vegetables

1. Preheat oven to 475°F. Place vegetables in a large bowl and season with herbes de Provence and olive oil.
2. Roast vegetables on a sheet pan until tender, 10 to 12 minutes.
3. Let cool, then place in refrigerator to chill.
4. Once chilled, toss with lemon zest and lemon juice.

Crispy Potato Confit

1. Peel the potato and reserve the skin. Dice potato.
2. Add potatoes to a 1-quart pan, cover in duck fat and cook over medium heat until tender, 15 minutes, uncovered.
3. Remove potatoes from fat and transfer to a paper towel-lined plate to dry.
4. Once cool, cook potatoes in a nonstick pan over medium heat until crispy, 12 to 15 minutes. Season with salt and pepper to taste.
5. Let cool, then place in refrigerator to chill.

Assembly

1. Preheat oven to 475°F. Place reserved potato skins on a sheet pan and bake until charred, about 15 minutes. Using a coffee grinder, process skins into a powder and set aside.
2. In a medium saucepan over medium heat, warm oil and chile purée for 10 minutes.
3. Toss potato sheets lightly with champagne vinegar.
4. On a plate, using a rectangular mold, layer a potato sheet, followed by a layer of potato confit and roasted vegetables. Repeat until there are three or four layers, ending with vegetables on top.
5. Before serving, remove mold and drizzle with the chile oil. Garnish with summer herbs or flowers and dust with charred potato powder. The dish can be assembled in advance and then chilled, or components can be chilled separately and assembled later.