Torn Idaho® Russet Potato Papas Bravas
Ingredients:
- 50 Idaho® russet potatoes, par-baked
Bravas Sauce
- 4 cups mayonnaise
- ½ cup hot smoked paprika
- 1 clove garlic, minced
- ½ cup lemon juice
- ¼ cup tomato paste
- 2 piquillo peppers
- Salt to taste
Piperade
- 1 white onion, julienned
- 8 red bell peppers, julienned
- 4 cloves garlic, shaved
- 6 cups white balsamic vinegar
- 4 cups olive oil
- 2 cups canola oil
- 2 sprigs thyme
- Salt to taste
Assembly
Directions:
Torn Idaho® potatoes
- Tear chilled pre-baked potatoes into small ½” x ½” pieces and deep fry until golden and crisp, about 4 minutes.
Bravas sauce
- Pulse all ingredients in a blender and reserve until ready to use.
Piperade
- Preheat oven to 350°F.
- Combine all ingredients in a braising pan and cover.
- Cook until the peppers are tender but not yet soft, about 15 minutes.
- Cool and reserve until ready to use.
Assembly
- Top ½ cup of the crispy torn Idaho® potatoes with 2 tablespoons of bravas sauce, 2 tablespoons of piperade, 2 tablespoons of walnut chorizo and fresh herbs.