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Idaho® Potato Panzanella

Idaho® Potato Panzanella
  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 2
  • Vegetable oil as needed for deep frying
  • 3 pounds mixed heirloom tomatoes, cored, cut in 3/4-inch wedges
  • 1 rib celery, finely diced
  • 1 large shallot, finely sliced
  • 1/3 cup pitted and sliced kalamata olives
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons red-wine vinegar
  • 1/3 cup chopped fresh basil
  • 1/4 cup chopped fresh chives
  • 2 teaspoons kosher salt
  • 1 teaspoon cracked black pepper



1 Wash cubed potatoes in three successive rinses of cold water to remove starch.

2 Pat dry with paper towel.

3 Deep-fry potato cubes in 370°F oil until light gold and tender, about 4 minutes. Drain on paper towels.

4 Combine tomatoes, celery, shallot, olives, olive oil, vinegar, basil, chives, salt and pepper.

5 Let sit at room temperature at least 15 minutes, but no more than 60 minutes, to develop flavors.

6 Just before service, re-fry potato cubes in 370°F oil until golden brown and crispy, about 1 minute.

7 Drain on paper towels. Salt lightly to taste. Toss warm potato cubes with tomato mixture.

8 Serve immediately, about 1 cup per portion.

Source: Idaho Potato Commission