Ingredients:

• 50 Idaho® russet potatoes, par-baked

Bravas Sauce

• 4 cups mayonnaise
• ½ cup hot smoked paprika
• 1 clove garlic, minced
• ½ cup lemon juice
• ¼ cup tomato paste
• 2 piquillo peppers
• Salt to taste

Piperade

• 1 white onion, julienned
• 8 red bell peppers, julienned
• 4 cloves garlic, shaved
• 6 cups white balsamic vinegar
• 4 cups olive oil
• 2 cups canola oil
• 2 sprigs thyme
• Salt to taste

Assembly

• 5 cups walnut chorizo
• Fresh rosemary, thyme and parsley, for garnish

Directions:

Torn Idaho® potatoes

1. Tear chilled pre-baked potatoes into small ½” x ½” pieces and deep fry until golden and crisp, about 4 minutes.

Bravas sauce

1. Pulse all ingredients in a blender and reserve until ready to use.

Piperade

1. Preheat oven to 350°F.
2. Combine all ingredients in a braising pan and cover.
3. Cook until the peppers are tender but not yet soft, about 15 minutes.
4. Cool and reserve until ready to use.

Assembly

1. Top ½ cup of the crispy torn Idaho® potatoes with 2 tablespoons of bravas sauce, 2 tablespoons of piperade, 2 tablespoons of walnut chorizo and fresh herbs.