Name: Norman Van Aken’s “Papas Chorreadas”
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 large Idaho® Russet potato (scrubbed and quartered lengthwise into wedges); 4 Purple Fingerling Idaho® potatoes (scrubbed and sliced into circles); 4 Red and Yellow Idaho® potatoes (scrubbed and sliced into circles); Kosher salt & freshly cracked pepper to taste; Pure olive oil to drizzle over the potatoes; 1 1/2 tablespoons butter; 1 Tablespoon extra virgin olive oil; 2 cloves garlic (thinly sliced); 1/2 sweet onion (finely chopped); 1/2 Tablespoon thyme leaves; 1 tablespoon Dijon mustard; 1 Tablespoon white Balsamic vinegar; 1 Cup of heavy cream; 3 ounces pepper Jack cheese (grated and reserved in a mixing bo2); 2 Tablespoons Cotija cheese (grated (or Parmesan)); Kosher salt & freshly ground black pepper (to taste)

Norman Van Aken’s “Papas Chorreadas”

A beautiful potato dish with the most delicious sauce will keep your guests coming back for more.

Norman Van Aken’s “Papas Chorreadas”

Prep Time 10

Cook Time 15

Total Time 25

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Servings

Ingredients

1 large Idaho® Russet potato scrubbed and quartered lengthwise into wedges
4 Purple Fingerling Idaho® potatoes scrubbed and sliced into circles
4 Red and Yellow Idaho® potatoes scrubbed and sliced into circles
Kosher salt & freshly cracked pepper to taste
Pure olive oil to drizzle over the potatoes
1 1/2 tablespoons butter
1 Tablespoon extra virgin olive oil
2 cloves garlic thinly sliced
1/2 sweet onion finely chopped
1/2 Tablespoon thyme leaves
1 tablespoon Dijon mustard
1 Tablespoon white Balsamic vinegar
1 Cup of heavy cream
3 ounces pepper Jack cheese grated and reserved in a mixing bo2
2 Tablespoons Cotija cheese grated (or Parmesan)
Kosher salt & freshly ground black pepper to taste

Instructions

Preparation

1 Drizzle potatoes with olive oil. Season with salt & pepper.2 Roast potatoes in a 350° F oven until golden, turning once.3 While potatoes are roasting, prepare the sauce. In a heavy saucepan, melt the butter with the olive oil.4 When butter is melted, add the garlic and onion. Cook until lightly caramelized, about 8 minutes.5 Add the thyme leaves, mustard and white Balsamic vinegar, stir. Then add the cream; bring to a simmer6 Strain mixture onto reserved shredded Jack cheese.7 Whisk in the Cotija (or Parmesan). Season with salt & pepper. Whisk together, return to heat and cook another 3 minutes. Keep warm.
Source: Idaho Potato Commission