Rosti Idaho® Potato with Artichokes, Fontina, and Red Pepper Vinaigrette

Ingredients

• 1 recipe Basic Idaho® Tots-follow instruction to cook and grate only, split into 3 (recipe below)
• 1½ cups blended olive oil
• Kosher salt and pepper, to taste
• 15 artichoke hearts, sliced ¼ inch thick
• 4 cups Fontina, shredded
• Roasted pepper vinaigrette
• 2 cups roasted red peppers, peeled, cored, seeded.
• 2 cloves garlic
• ½ cup fresh squeezed lemon juice
• 8 basil leaves
• 1½ cups extra virgin olive oil
• Salt and pepper, to taste

• (10 each) – 80 ct bakers Idaho® potatoes, peeled

Directions

1. Preheat oven to 350 Place an 8″ cast iron pan over medium high heat with1/4 cup of the oil.
2. When oil is hot, place ½ half of the portioned potato into the pan, spread around, lightly pat down and season with salt and pepper Lower heat to medium.
3. Sprinkle ⅓ of the artichokes and ⅓ of the fontina over the potatoes and top with rest of the portioned potatoes, pat down.
4. Cook until the potatoes are golden brown, you will want to use a fish spatula and make sure it is not sticking.
5. Place in oven for 5 minutes. Remove from oven and carefully flip by placing an 8″ plate over the top, inverting on to it, Pour another ¼ cup of oil in the pan and quickly slide the uncooked side into the pan, place back in oven for 5 minutes more.
6. Cut into ⅙th’s and serve hot or cold.
7. Repeat with the rest of the potatoes
8. Season with salt and pepper

1. Puree in a blender until smooth, season with salt and pepper

1. Boil potatoes, starting in cold water, and boil for about 15-25 minutes (depending on how many cooking) until they can be pierced with a fork but not falling apart).
2. Cool to room temperature and grate.
3. Form into small croquette.
4. Fry to order season with kosher salt and pepper