Idaho® Potato Panzanella

Idaho® Potato Panzanella

Kathy Cary
Formerly of - Lilly’s
Louisville, Ky

Yield: 8 small plate servings



  1. Wash cubed potatoes in three successive rinses of cold water to remove starch. Pat dry with paper towel.
  2. Deep-fry potato cubes in 370°F oil until light gold and tender, about 4 minutes. Drain on paper towels.
  3. Combine tomatoes, celery, shallot, olives, olive oil, vinegar, basil, chives, salt and pepper. Let sit at room temperature at least 15 minutes, but no more than 60 minutes, to develop flavors.
  4. Just before service, re-fry potato cubes in 370°F oil until golden brown and crispy, about 1 minute. Drain on paper towels. Salt lightly to taste. Toss warm potato cubes with tomato mixture.
  5. Serve immediately, about 1 cup per portion.