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Idaho® Potato Napoleon


These potato napoleons are a real treat for the eyes and the stomach. Yummy.

  • Duration
  • Cook Time
  • Prep Time
  • 12 napoleons ServingsServings


  • 5 medium Idaho® potatoes, peeled
  • Herbed Goat Cheese (recipe follows)
  • Canola oil, for deep-frying
  • All-purpose flour, as needed
  • 4 eggs, whisked
  • 3 to 4 cups panko breadcrumbs
  • Heirloom Tomato Confit (recipe follows)
  • Salt and freshly ground pepper, to taste
  • 4 tablespoons shredded Parmesan cheese
  • 4 teaspoons julienned fresh basil

Herbed Goat Cheese

  • 12 ounces soft goat cheese
  • 1 cup grated Parmesan cheese
  • ½ cup mascarpone cheese, softened (or substitute cream cheese)
  • 4 teaspoons minced shallots
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon salt
  • 2 pinches black pepper

Heirloom Tomato Confit

  • 1 pound assorted heirloom tomatoes, blanched, peeled, seeded, cut in ¼-inch dice
  • 1 cup extra-virgin olive oil
  • 1 clove garlic, smashed
  • 1 sprig fresh thyme
  • ½ teaspoon salt
  • 1 pinch sugar
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons julienned fresh basil
  • 1 tablespoon minced parsley
  • 2 teaspoons minced shallots
  • ¼ teaspoon black pepper
  • 1 pinch minced fresh thyme


1 Slice potatoes on mandolin to 1/4-inch-thick disks. Select 60 disks of at least 1 1/2 inches in diameter; reserve remaining pieces for other use. Par-cook disks for 2 minutes in boiling water; drain well. Arrange in a single layer on baking sheet to air-dry and cool, about 5 minutes.

Prepare Herbed Goat Cheese:

2  Mix all ingredients together in bowl with wooden spoon; reserve.

To assemble each of 12 Napoleons

3 Place a potato slice on a work surface; top with a teaspoon of Herbed Goat Cheese.  Continue layering: a potato slice, a teaspoon of cheese, a potato slice, a teaspoon of cheese, a potato slice, a teaspoon of cheese and finish with a potato slice.

4 Gently press and compact so Napoleon measures about 2 1/2 inches in height and cheese is neatly contained. Repeat to make a total of 12 Napoleons. Transfer to clean sheet pan; refrigerate 20 to 30 minutes, or up to 1 day.

Prepare Heirloom Tomato Confit:

5 Place tomatoes, olive oil, garlic, thyme sprig, 1/4 teaspoon salt and sugar in shallow baking dish. Bake 1 hour in preheated 250°F oven. Remove tomatoes from oil, reserving oil. Cool tomatoes; discard garlic and thyme.
6 In a stainless mixing bowl, whisk together 1/4 cup of rice vinegar and oil reserved from tomatoes. Add cooled tomatoes, basil, parsley, shallots, pepper, remaining 1/4 teaspoon salt and chopped thyme; mix well. Reserve at room temperature, covered, up to 1 hour.

7 Remove Napoleons from refrigerator. Carefully dip each in flour, shaking off excess. Dip in egg wash then gently roll in panko crumbs, pressing crumbs between the layers.
8 In deep, medium-gauge saucepan, heat oil to 300ºF. Working in batches of four, carefully place Napoleons in oil; cook until golden, about 5 minutes. Transfer with slotted spoon to paper towel; reserve warm.
9 Divide Heirloom Tomato Confit among four plates. Carefully cut each Napoleon in half; place 6 pieces per plate on top of confit, arranging cut-side-up in desired plate presentation. Sprinkle each piece with salt, pepper and 1/2 teaspoon Parmesan. Scatter 1 teaspoon basil over tomatoes on each plate.

Source: Idaho Potato Commission

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