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Chorizo Stuffed IdahoŽ Potato Tots with Skordalia
Recipe courtesy of Eric Haney, Chef, University of California-Berkeley, Berkeley, CA
Yield: 8 servings
Ingredients
Aioli:
- 1 head roasted garlic
- 1 clove fresh garlic
- 1 egg, room temperature
- 1/2 teaspoon salt
- 1/2 teaspoon Dijon mustard
- Juice of 1/2 lemon
- 1/2 cup canola oil
- 1/2 cup extra virgin olive oil
Skordalia:
- 1 medium Idaho® russet potato
- 1 cup Aioli
- 2 tablespoons roasted red pepper puree
- 1 pinch smoked paprika
- Lemon juice and salt, to taste
Chorizo Stuffed Idaho® Potato Tots:
- 2 pounds Idaho® russet potatoes, peeled and cut into 1-inch chunks
- 2 teaspoons kosher salt
- 3 ounces dried chorizo, finely diced
- 1 tablespoon cornstarch
- 1/2 teaspoon granulated sugar
- Freshly ground black pepper, to taste
- 1 pinch smoke paprika (garnish)
Directions
Aioli:
- In a food processor, combine roaster garlic cloves, fresh garlic, egg, salt, mustard and lemon juice. Process until smooth.
- Combine olive oil and canola oil. With the food processor running, slowly drizzle in the oil until it become emulsified. The mixture should be the consistency of thin mayonnaise.
- Place in the refrigerator.
Skordalia:
- Boil the potato in its skin until tender. Once the potato is cool enough to handle (but still warm), peel it and put it through a food mill. Allow to cool completely.
- Combine the Aioli with the milled potatoes, smoked paprika and red pepper puree. Gently fold to combine. Adjust the seasoning with lemon juice and salt. *Do not over mix or the potatoes will become gummy.
Chorizo Stuffed Idaho® Potato Tots:
- Preheat a deep fryer to 350°F.
- Place potatoes in a bowl of cold water and agitate for 10 seconds. Transfer to fine mesh strainer and drain for 5 minutes.
- Fry potatoes, stirring them with a wire spider until light golden brown and tender, about 4 minutes. Transfer to a paper towel lined bowl and cool for 10 minutes.
- Transfer a small amount of the potatoes to the bowl of a food processor and pulse until broken down into small pieces, roughly 1/8-1/4-inch. Transfer to a mixing bowl and repeat with the remaining potatoes.
- Add salt, cornstarch, sugar, black pepper and chorizo. Gently mix with your hands to combine. Form into desired shape by hand or roll out mixture and cut 1-inch cubes. (At this step they can be frozen for later use)
- Drop tots into deep fryer one at a time and allow to set for 30 seconds. Gently shake baskets to keep tots separate. Continue to cook until golden brown and crisp, about 2-4 minutes. Transfer to a paper towel lined plate to drain.
- Season immediately with salt and light sprinkle of paprika. Serve hot with Skordalia sauce.
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