• Email
  • Pin It
 

Idaho® Potato Panzanella

 

Contributed by:

Idaho® Potato Panzanella
 

 

0 comments | Leave Comment

 
1 Rating1 Rating1 Rating1 Rating1 Rating (1 Rating)
Loading ... Loading ...
 
 
 

Recipe

Idaho® Potato Panzanella

Times

  • Prep Time : 10 min
  • Cook Time : 10 min
  • Ready Time : 20 min

Servings

8 s

Ingredients

  • 2
  • Vegetable oil as needed for deep frying
  • 3 pounds mixed heirloom tomatoes, cored, cut in 3/4-inch wedges
  • 1 rib celery, finely diced
  • 1 large shallot, finely sliced
  • 1/3 cup pitted and sliced kalamata olives
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1/3 cup chopped fresh basil
  • 1/4 cup chopped fresh chives
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper

Directions

Preparation

1 Wash cubed potatoes in three successive rinses of cold water to remove starch.
2 Pat dry with paper towel.
3 Deep-fry potato cubes in 370°F oil until light gold and tender, about 4 minutes. Drain on paper towels.
4 Combine tomatoes, celery, shallot, olives, olive oil, vinegar, basil, chives, salt and pepper.
5 Let sit at room temperature at least 15 minutes, but no more than 60 minutes, to develop flavors.
6 Just before service, re-fry potato cubes in 370°F oil until golden brown and crispy, about 1 minute.
7 Drain on paper towels. Salt lightly to taste. Toss warm potato cubes with tomato mixture.
8 Serve immediately, about 1 cup per portion.

Source: Idaho Potato Commission

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in

Uncategorized

, , , , , ,