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Pan Seared IdahoŽ Potato Cylinders
Recipe courtesy of Chef Jason Santos, Boston, MA, Blue Inc.
Ingredients
Potato Cylinders:
- 6 half-inch Idaho® potato cylinders, sliced (should resemble a scallion)
- 1 tablespoon butter
- Salt and pepper to taste
Bacon Aioli:
- 1 tablespoon aioli
- 1 tablespoon ground cooked bacon
Crispy Soft Egg:
- 1 egg
- 1 tablespoon flour
- 1 egg, beaten
- 1/4 cup ground English muffin
- Salt and pepper to taste
Radish-Mimolette Salad:
- 1 breakfast radish, sliced paper thin
- 1 pinch micro greens
- 1/4 shallot, thin sliced
- 2 teaspoons ground Mimolette cheese
- Vinaigrette to taste
Directions
Potato Cylinders:
- Brown butter on high heat then saute potatoes until golden brown.
Bacon Aioli:
- Blend ingredients together
Crispy Soft Egg:
- Drop egg in boiling water for exactly 6 minutes then shock it in an ice bath.
- Peel and dip in flour then the panko crumbs and lightly fry at 350°F until golden brown.
Radish-Mimolette Salad:
- Mix together all ingredients
To Plate:
- On a rectangle plate smear Bacon Aioli then place potato cylinders randomly.
- Place egg in the middle and garnish with radish salad.
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