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Idaho® Potato Napolean with Grilled Vegetables


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Idaho® Potato Napolean with Grilled Vegetables


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Idaho® Potato Napolean with Grilled Vegetables

This recipe will add to your meal and look gorgeous too! Grilled vegetables and potato, can't go wrong!


  • Prep Time : 10 min
  • Cook Time : 15 min
  • Ready Time : 25 min




  • 12 oz Fresh Idaho Russet Potato
  • 2 oz Leeks (fine dice)
  • 2 oz Red pepper
  • 1 1/2 oz Yellow pepper
  • 1 oz Orange pepper
  • 2 oz Fresh spinach
  • 1 oz Summer squash (sliced)
  • 2 oz Red onion (sliced)
  • 1 oz Zucchini squash (sliced)
  • 1 ea Plum tomato (fine dice)
  • 1/4 oz Garlic (minced)
  • 1 1/2 oz Kosher salt
  • 1/2 oz Black pepper
  • 1 oz White wine
  • 2 oz olive oil
  • 1/4 oz Parsley chopped


1 Lightly coat the peppers, onion slices, summer squash and zucchini with olive oil, season with salt and pepper.
2 Grill until al dente. Remove skin from peppers. Julienne vegetables, and keep separate.
3 Grate potato mix with diced leeks, salt and pepper. Divide into 3 equal portions – form 3 each round cakes.
4 Cook in olive oil on both sides until golden brown. Place cakes on sheet pan and bake at 350 until crisp.
5 Wilt spinach in sauté pan over high heat (1 minute). Remove spinach, add garlic and tomato.
6 Cook 1 minute. Add white wine, salt and pepper. Reduce until dry.
7 To assemble: Place I cake on base of plate, top with spinach, onions and squashes. Place 1 cake on top of vegetables, top with peppers.
8 Place 1 cake on top of peppers, top with 1/4 tomato product. Using remaining tomato, divide into 1/3 and place tomatoes around plate in 3 areas.
9 Chop parsley, sprinkle over whole Napolean. Serve.

Source: Idaho Potato Commission


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One Response to Idaho® Potato Napolean with Grilled Vegetables

  1. avatar says: ohyoucook

    Looks gorgeous!

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