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Idaho® Potato Napoleon

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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Servings

12 Servings

Ingredients

  • 5 medium Idaho® potatoes peeled
  • Herbed Goat Cheese recipe follows
  • Canola oil for deep-frying
  • All-purpose flour as needed
  • 4 eggs whisked
  • 3 to 4 cups panko breadcrumbs
  • Heirloom Tomato Confit recipe follows
  • Salt and freshly ground pepper to taste
  • 4 tablespoons shredded Parmesan cheese
  • 4 teaspoons julienned fresh basil
  • 12 ounces soft goat cheese
  • 1 cup grated Parmesan cheese
  • ½ cup mascarpone cheese softened (or substitute cream cheese)
  • 4 teaspoons minced shallots
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon salt
  • 2 pinches black pepper
  • 1 pound assorted heirloom tomatoes blanched, peeled, seeded, cut in ¼-inch dice
  • 1 cup extra-virgin olive oil
  • 1 clove garlic smashed
  • 1 sprig fresh thyme
  • ½ teaspoon salt
  • 1 pinch sugar
  • 1 tablespoon seasoned rice vinegar
  • 2 tablespoons julienned fresh basil
  • 1 tablespoon minced parsley
  • 2 teaspoons minced shallots
  • ¼ teaspoon black pepper
  • 1 pinch minced fresh thyme

Instructions

1 Slice potatoes on mandolin to 1/4-inch-thick disks. Select 60 disks of at least 1 1/2 inches in diameter; reserve remaining pieces for other use. Par-cook disks for 2 minutes in boiling water; drain well. Arrange in a single layer on baking sheet to air-dry and cool, about 5 minutes.

  • Prepare Herbed Goat Cheese:
  • 2  Mix all ingredients together in bowl with wooden spoon; reserve.
  • To assemble each of 12 Napoleons
  • 3 Place a potato slice on a work surface; top with a teaspoon of Herbed Goat Cheese.  Continue layering: a potato slice, a teaspoon of cheese, a potato slice, a teaspoon of cheese, a potato slice, a teaspoon of cheese and finish with a potato slice.
  • 4 Gently press and compact so Napoleon measures about 2 1/2 inches in height and cheese is neatly contained. Repeat to make a total of 12 Napoleons. Transfer to clean sheet pan; refrigerate 20 to 30 minutes, or up to 1 day.
  • Prepare Heirloom Tomato Confit:
  • 5 Place tomatoes, olive oil, garlic, thyme sprig, 1/4 teaspoon salt and sugar in shallow baking dish. Bake 1 hour in preheated 250°F oven. Remove tomatoes from oil, reserving oil. Cool tomatoes; discard garlic and thyme.6 In a stainless mixing bowl, whisk together 1/4 cup of rice vinegar and oil reserved from tomatoes. Add cooled tomatoes, basil, parsley, shallots, pepper, remaining 1/4 teaspoon salt and chopped thyme; mix well. Reserve at room temperature, covered, up to 1 hour.
  • 7 Remove Napoleons from refrigerator. Carefully dip each in flour, shaking off excess. Dip in egg wash then gently roll in panko crumbs, pressing crumbs between the layers.8 In deep, medium-gauge saucepan, heat oil to 300ºF. Working in batches of four, carefully place Napoleons in oil; cook until golden, about 5 minutes. Transfer with slotted spoon to paper towel; reserve warm.9 Divide Heirloom Tomato Confit among four plates. Carefully cut each Napoleon in half; place 6 pieces per plate on top of confit, arranging cut-side-up in desired plate presentation. Sprinkle each piece with salt, pepper and 1/2 teaspoon Parmesan. Scatter 1 teaspoon basil over tomatoes on each plate.
  • Source: Idaho Potato Commission