Potatoes Romanoff
Ingredients:
4 pounds potatoes, baked and grated
1 ½ cups shallots, minced
4 cups white cheddar, grated
3 cups sour cream
1+1 Tb.+Tsp fine-grain salt
¼ Tsp ground white pepper
Serves 4-6 people
Method:
1) In a large mixing bowl, combine the grated potato, minced shallots and 3 cups of the cheddar.
2) Season the mixture with salt and pepper.
3) Fold in the sour cream one cup at a time.
4) Oil a 2.5-inch-deep by 12.5-inch-square baking dish.
5) Place the potato mixture in the pan without compressing.
6) Sprinkle the top with the remaining one cup of cheddar.
7) Bake in a 350-degree oven for 25 minutes until hot and cheese has browned.
Ripped Potatoes
Ingredients:
1 whole Idaho potato, baked
2 tbs. grated parmesan
1 tb. fresh chopped parsley
½ oz. extra virgin olive oil
1 pinch kosher salt
Serves 2
Method:
1) Bake the potato; after it cools, refrigerate it overnight.
2) Rip the cold baked potato into pieces of various sizes.
3) Deep fry the pieces in oil at 375 degrees until crisp, about 4 minutes.
4) Drain the potatoes and place in a small bowl.
5) Pour olive oil over the potatoes and toss.
6) Season with a little kosher salt.
7) Add the Parmesan and parsley and toss.
8) Place the potatoes on a serving dish and scrape the remaining cheese and parsley over them before serving.