Torn Idaho® Russet Potato Papas Bravas

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.
Print Recipe

Yield: 100

Source:
Adam Moore
Flashpoint Innovation
Chicago, IL

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