Norman Van Aken’s “Papas Chorreadas”
Servings
4 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