Idaho Potato Commission

1 recipe Basic Idaho® Tots-follow instruction to cook and grate only, split into 3 (recipe below)
1 1/2 cups blended olive oil
Kosher salt and pepper, to taste
15 artichoke hearts, sliced 1/4 inch thick
4 cups Fontina, shredded
Roasted pepper vinaigrette
2 cups roasted red peppers, peeled, cored, seeded.
2 cloves garlic
1/2 cup fresh squeezed lemon juice
8 basil leaves
1 1/2 cups extra virgin olive oil
Salt and pepper, to taste
Idaho Tots
(10 each) - 80 ct bakers Idaho® potatoes, peeled

Preheat oven to 350 Place an 8" cast iron pan over medium high heat with1/4 cup of the oil.
When oil is hot, place 1/2 half of the portioned potato into the pan, spread around, lightly pat down and season with salt and pepper Lower heat to medium.
Sprinkle 1/3 of the artichokes and 1/3 of the fontina over the potatoes and top with rest of the portioned potatoes, pat down.
Cook until the potatoes are golden brown, you will want to use a fish spatula and make sure it is not sticking.
Place in oven for 5 minutes. Remove from oven and carefully flip by placing an 8" plate over the top, inverting on to it, Pour another 1/4 cup of oil in the pan and quickly slide the uncooked side into the pan, place back in oven for 5 minutes more.
Cut into 1/6th's and serve hot or cold.
Repeat with the rest of the potatoes
Season with salt and pepper

Roasted pepper vinaigrette

Idaho Tots

Boil potatoes, starting in cold water, and boil for about 15-25 minutes (depending on how many cooking) until they can be pierced with a fork but not falling apart).
Cool to room temperature and grate.
Form into small croquette.
Fry to order season with kosher salt and pepper