Buttery Corvina served on top of Idaho® potatoes with a luscious sauce that combines the bright tang of tomato with the warm spice of curry. It is a perfect bite.
*Your oven may run hot or cold, so times may vary! Keep an eye on the potatoes after you've flipped them.
Corvina varies in thickness, try to choose a piece that is fairly even from one end to the other. This will make it easier to portion into equal sized pieces and it will guarantee that the cooking rate for all the pieces will be the same.
If you have one piece that is very thin and one piece that is very thick, the thin piece will be cooked through while the thicker piece will not.
Soak the potatoes in cold water. This helps to remove some of the starch, which helps them to crisp on the outside and remain tender and fluffy inside. The water will become cloudy. I usually let them soak for 15 minutes and change the water once, then let them sit for another five minutes or so.
Drain and pat dry with paper towels or a clean kitchen towel.
Why does this matter? The excess starch can sometimes prevent the potatoes from cooking through before they begin to brown too much, leaving you with dark potatoes that aren’t cooked properly. Every restaurant I have ever worked in, potatoes always get a soak before frying so it stands to reason that if we are “oven-frying”, the same rules apply.
Chef’s Tip: Always put the “good side” of the fish in the pan face down. Food will be served with the pretty side face up!
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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