Torn Idaho® Russet Potato Papas Bravas

Torn Idaho® Russet Potato Papas Bravas

Source:
Adam Moore
Flashpoint Innovation
Chicago, IL

Yield: 100

Ingredients:

Bravas Sauce

Piperade

Assembly

Directions:

Torn Idaho® potatoes

  1. Tear chilled pre-baked potatoes into small ½” x ½” pieces and deep fry until golden and crisp, about 4 minutes.

Bravas sauce

  1. Pulse all ingredients in a blender and reserve until ready to use.

Piperade

  1. Preheat oven to 350°F.
  2. Combine all ingredients in a braising pan and cover.
  3. Cook until the peppers are tender but not yet soft, about 15 minutes.
  4. Cool and reserve until ready to use.

Assembly

  1. 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.