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idaho potato napolean with grilled vegetables

Idaho® Potato Napolean with Grilled Vegetables

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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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