Rosti Idaho® Potato with Artichokes, Fontina, and Red Pepper Vinaigrette

Ingredients:

  • 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

Directions:

  1. Preheat oven to 350 Place an 8" cast iron pan over medium high heat with1/4 cup of the oil.
  2. 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.
  3. 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.
  4. Cook until the potatoes are golden brown, you will want to use a fish spatula and make sure it is not sticking.
  5. 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.
  6. Cut into 1/6th's and serve hot or cold.
  7. Repeat with the rest of the potatoes
  8. Season with salt and pepper
Roasted pepper vinaigrette
  1. Puree in a blender until smooth, season with salt and pepper
Idaho Tots
  1. 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).
  2. Cool to room temperature and grate.
  3. Form into small croquette.
  4. Fry to order season with kosher salt and pepper
Print Recipe

Yield: about 25 Servings

Source:
Andy Husbands
Tremont
Boston, MA

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