Gorgeous vegetables layered between crispy potato pancakes makes for an amazing meal or appetizer.
Idaho® Potato Napoleon with Grilled Vegetables
Servings
1 Servings
Ingredients
- 12 oz Fresh Idaho Russet Potato
- 2 oz leeks fine dice
- 2 oz red pepper
- 1½ oz yellow pepper
- 1 oz orange pepper
- 2 oz fresh spinach
- 1 oz summer squash sliced
- 2 oz red onion sliced
- 1 oz zucchini squash sliced
- 1 ea plum tomato fine dice
- ¼ oz garlic minced
- 1½ oz Kosher salt
- ½ oz black pepper
- 1 oz white wine
- 2 oz olive oil
- ¼ oz 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 in olive oil on both sides until golden brown. Place cakes on sheet pan and bake at 3500 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 I 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 ¼ tomato product. Using remaining tomato, divide into ⅓ and place tomatoes around plate in 3 areas.
- Chop parsley, sprinkle over whole Napoleon. Serve.
- Source: Idaho Potato Commission
Looks like a great recipe but the proportions of the ingredients make it impossible to do…..
Not a useful serving size. 12 oz is one potato. 1 oz of vegetables is a fraction of a whole pepper/zucchini etc. This recipe needs to be re-sized from one serving to several.
Please edit the recipe – in Directions 2: you don’t really want to bake at 3500 until crisp. in #3 please change I cake to 1 cake. Just a free-lance editors quirks!