Ingredients:

Confit Potatoes

• 1 pound red and white Idaho® fingerling potatoes
• 1 ounce garlic cloves
• ½ teaspoon kosher salt
• 1 cup canola/olive oil blend

Vinaigrette

• ½ cup reserved oil from cooking potatoes
• 1 ounce red onion, minced
• ¼ cup red wine vinegar
• ½ teaspoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon paprika
• ¼ teaspoon ground cumin
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper

Purple Potato Chips

• 1 Idaho® purple fingerling potato

Assembly

• 1 pound confit potatoes
• ¼ cup vinaigrette
• 2 ounces Spanish chorizo, ½-inch dice
• ¼ cup scallions, thinly sliced 

Directions:

Confit Potatoes

1. Cut the potatoes in half lengthwise and place into a half hotel pan.
2. Add the garlic cloves, salt, and oil to the potatoes and mix evenly to fully combine.
3. Cook in a 300°F oven for 1 hour. Remove potatoes from cooking liquid, reserve oil, and set aside.

Vinaigrette

1. Add ½ cup of the reserved oil to a small mixing bowl.
2. Combine with the remaining vinaigrette ingredients and whisk until combined. Cover and reserve.

Purple Potato Chips

1. Thinly slice the potato on a mandolin and fry in a 350°F fryer for 2 to 3 minutes, until crisp. Remove and drain.

Assembly

1. Combine the confit potatoes, 3 tablespoons of the vinaigrette, the chorizo, and scallions in a medium mixing bowl.
2. Gently toss to fully coat potatoes in the vinaigrette. Stack tall in a serving bowl.
3. Garnish with the purple potato chips. Drizzle with the remaining 1 tablespoon vinaigrette.