Idaho® Peruvian Potato Cakes
Formerly of - Westin, 2nd Floor Restaurant
4 pounds Idaho® Purple Potatoes
5 each egg yolks
4 ounces butter
1 cup Parmesan cheese
1/4 cup herbs chopped (parsley, thyme)
1/4 cup heavy cream
1/2 tablespoon black pepper
1 1/2 tablespoon salt
Boil large purple potatoes in boiling water until fork tender.
Carefully peel the potatoes while warm, discarding the skins and placing the meat of the potato in a food mill or kitchen aid with the paddle attachment.
Warm the cream and butter and add to the potatoes and add all ingredients. Set the eggs aside.
Completely blend all the ingredients until the potatoes are smooth and then add the egg yolks one at a time until incorporated.
Spread the potatoes out on a cookie sheet or a one-inch sheet pan and spread smooth.
Cover with plastic wrap to prevent from hardening and cool overnight in the refrigerator.
Cut out desired size of potato with a cookie cutter or ring.
Set up a breading station of AP flour, whisked eggs and coarse bread crumbs.
Bread them by placing in flour first, brush off excess flour and completely coat with egg and then transfer to bread crumbs. Repeat this process for a double breading.
Fry the potato cake in oil until golden brown and finishing in the oven until hot and serve.