These potato napoleons are a real treat for the eyes and the stomach. Yummy.
Idaho® Potato Napoleon
Servings
12 Servings
Ingredients
- 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
- 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
- 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
Instructions
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
You are so right, I can’t believe no one ever caught this. I have fixed this recipe and added the correct Napoleon recipe with the other photo here http://www.joyofkosher.com/recipes/idaho-potato-napoleon-with-grilled-vegetables/
the potato napoleons recipe looks quite yummy, but I cannot reconcile the photo with the directions! What is the recipe pictured in the photo? It also looks great!
will make it this Shabbat.
The bottom layer in the picture seems to have something other than the cheese,like red oinions and spinach, maybe?