Ingredients:

Potato Scallops

• 9 Idaho® Russet potatoes, whole
• High-heat oil
• Salt
• Pepper

Spring Onion Spinach Whipped Potatoes:

• 8 Idaho® russet potatoes, peeled and cut
• 1 pound spinach (fresh or frozen)
• ½ cup garlic, minced
• 2 cups green onions, sliced
• 1-1 ½ cups heavy cream
• 1 cup butter, melted
• 2 Tablespoons onion powder
• Salt
• Pepper

Cauliflower and Oyster Mushrooms:

• 2 heads purple cauliflower
• 1½ cups shallots, minced
• 6 clusters oyster mushrooms
• Salt
• Olive oil

Garnish:

• 2 carrots, shaved (color of your choice)

Directions:

Potato Scallops:

1. With your kitchen knife, cut 3 large russet potatoes into 1 inch slices. 
2. Turn your oven to a temperature of 350°F.
3. Rinse sliced potatoes with cold running water. Once done, pat dry and place to the side. 
4. Grab a medium sauté pan (or cast iron) and pour in 1 ounce of olive oil while preheating over medium-high heat. 
5. Season potatoes with salt and pepper on both sides. Carefully place potatoes into the pan and cook for 3 minutes on both sides, to avoid or minimize splattering.
6. Once potatoes are cooked with a nice GBD (Golden Brown Delicious) color, move potatoes to a baking sheet and into the oven to bake for 8 minutes.
7. After 8 minutes, pull the potatoes out of the oven and you’re good to go.

Spinach Whipped Potatoes:

1. Start by grabbing a medium stock or sauce pot. Fill with water to about halfway full.
2. Rinse and peel potatoes, removing all of the outer skin.
3. Cut potatoes into cubes; add them to your water pot.
4. Place the pot on high heat with a dash of salt to season the water. 
5. Let the potatoes come to a boil. 
6. In a sauté pan add 2 teaspoons of oil, bring to medium heat, and add spinach.
7. Cook down your spinach with 4 tablespoons of fresh garlic, salt, pepper and green onions. Let cool.
8. In a mixer add your cooked spinach, heavy cream and chopped green onions. Blend until smooth, then season.
9. Drain potatoes and place into a mixing bowl. Fold in the spinach mixture, melted butter, garlic powder, onion powder and salt to taste.

Oven-Roasted Cauliflower: 

1. Cut purple cauliflower into florets.
2. Place onto a baking sheet. Season with salt, olive oil and minced shallots. 
3. Roast in the oven for 15 minutes at 350°F.