At a Glance
- Potato Type: Yellow
- Cuisine: American, Italian
- Yield: 10
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Chef Bill Briw
Videos/Recipe created by The Culinary Institute of America as an industry service to the United States Potato Board.
Photography courtesy of Kristen Loken.
- 12-13 oz. Water, body warm (70%)
- 1/2 oz. Yeast, dried instant (2.7%)
- 1.15 lb. Bread flour (100%)
- 3 oz Instant mashed potato flakes (16%)
- 1/2 oz. salt (2.7%)
- 1.5 iz, Extra-virgin olive oil (8%)
- 1 lb. Boursin or tapenade, or pesto
- 2 lb. arugula
- 1.5 cup Sundried tomatoes
- 15 ea, Eggs, scrambled
- 1/2 cup Parmesan cheese, grated
- 1 recipe Torn Potato Croutons (recipe below)
- 3/4 cup Vinaigrette
Torn Potato Croutons
- 2 lb. Yukon gold potatoes
- 1 qt. Canola oil, for frying
- Salt and pepper to taste
1. In a mixing bowl, sprinkle the yeast over the water and allow it to disolve and sit till foamy; 5 to 10 minutes.
2. Mix together the flour and the potato flakes.
3. Add the dry goods to the yeasted water and mix/knead by hand for 20 minutes or by machine with a dough hook for 10 minutes. Towards the end of mixing, add the olive oil. Cover the dough and allow to rise in a warm spot until doubled. Punch the dough down and divide into 4 ounce pieces. Allow the dough pieces to rest and relax covered till needed. Use within 1 hour or refrigerate for up to a day.
4. Preheat a grill.
5. On a floured board, rolle the dough pieces into a round that is about 1/8 of an inch thick. Dust any excess flour from the dough and lay it onto the hot grill. When grill marks form, turn the dough 90°F and cook till lightly charred and blistered. Flip the dough and cook the second side. The cooking should only take about 2 minutes total. If it takes longer the dough is likely too thick.
6. Spread the dough lightly with Boursin/tapenade/pesto as it comes from the grill. Top with a salad or arugula, tomatoes, egg and potato dressed with vinaigrette. Season with salt and pepper and top with a dusting of grated parmesan cheese.
Torn Potato Croutons
1. Cook the potatoes in boiling salted water until tender and drain. Tap each potato with a mallet or the bottom of a small sauce pot until the potato cracks. Tear each potato into ½ – ¾-inch chuncks with a craggy iregular shape. Set these aside to cool and steam dry. Your goal is to create tender pices of potato with extra surface area.
2. Heat the oil in a medium pot to a temperature of 375° F and fry the potato pieces in batches until deep golden brown and crispy – about 3 minutes. Drain the potatoes on an absorbent towel and season with salt and pepper. Serve immeditely or hold warm for up to 30 minutes.