Idaho® Potato Napoleon1116
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- 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
Herbed Goat Cheese
- 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
Heirloom Tomato Confit
- 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
- Slice potatoes on mandolin to ¼-inch-thick disks. Select 60 disks of at least 1½ 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. (Do not shock in cold water.)
- Prepare Herbed Goat Cheese:
- Mix all ingredients together in bowl with wooden spoon; reserve.
- To assemble each of 12 Napoleons, 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. Gently press and compact so Napoleon measures about 2½ 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: Place tomatoes, olive oil, garlic, thyme sprig, ¼ 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.
- In a stainless mixing bowl, whisk together ¼ cup of rice vinegar and oil reserved from tomatoes. Add cooled tomatoes, basil, parsley, shallots, pepper, remaining ¼ teaspoon salt and chopped thyme; mix well. Reserve at room temperature, covered, up to 1 hour.
- 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.
- 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.
- 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 ½ teaspoon Parmesan. Scatter 1 teaspoon basil over tomatoes on each plate.