This recipe will add to your meal and look gorgeous too! Grilled vegetables and potato, can’t go wrong!
Idaho® Potato Napolean with Grilled Vegetables
Servings
1 Servings
Ingredients
- 12 ounces fresh Idaho russet potatoes
- 2 ounces leeks finely diced
- 2 ounces red pepper
- 1 1/2 ounces yellow pepper
- 1 ounce orange pepper
- 2 ounces fresh spinach
- 1 ounce summer squash sliced
- 2 ounces red onion sliced
- 1 ounce zucchini squash sliced
- 1 plum tomato finely diced
- 1/4 ounce garlic minced
- 1 1/2 ounces kosher salt
- 1/2 ounce black pepper
- 1 ounce white wine
- 2 ounces olive oil
- 1/4 ounce parsley chopped
Instructions
- Lightly coat the peppers, onion slices, summer squash and zucchini with olive oil, season with salt and pepper.
- Grill until al dente. Remove skin from peppers. Julienne vegetables, and keep separate.
- Grate potato mix with diced leeks, salt and pepper. Divide into 3 equal portions – form 3 each round cakes.
- Cook cakes in olive oil on both sides until golden brown then place fried cakes on sheet pan and bake at 350 until crisp.
- Wilt spinach in sauté pan over high heat (1 minute). Remove spinach, add garlic and tomato. Cook 1 minute. Add white wine, salt and pepper. Reduce until dry.
- To assemble: Place 1 cake on base of plate, top with spinach, onions and squashes. Place 1 cake on top of vegetables, top with peppers. Place 1 cake on top of peppers, top with 1/4 tomato product.
- Using remaining tomato, divide into 1/3 and place tomatoes around plate in 3 areas.
- Chop parsley, sprinkle over whole Napolean. Serve.
- Source: Idaho Potato Commission
Looks gorgeous!