Can’t-Resist Potatoes

“What goes best with steak?” asks Bill Zucosky, executive chef of Strip House, the steak house in Livingston’s Westminster Hotel. “Spuds are number one! Here are two recipes that start with baked potatoes, then go in different directions. Both are hugely popular at Strip House, so it comes down to your preference: fried and crispy, or rich and cheesy?”

Potatoes Romanoff from Strip House in Livingston.

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.

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