Idaho® Potato Bialys with Tomato Chutney
Recipe courtesy of Chef Brad Kent
Sponsor: Idaho Potato Commission
Servings: 12 to 14
- 170 g Potato cooking water
- 100 g Idaho® Potatoes, cooked, riced
- 55 g Egg, beaten
- 30 g Unsalted butter, softened
- 390 g Whole wheat flour, high gluten
- 4 g Active dry yeast
- 10 g Granulated sugar
- 5 g Ground turmeric
- 30 g Extra-virgin olive oil
- 10 g Salt
Mashed Idaho® Potato Filling:
- 250 g Idaho® Russet Potatoes, peeled, cubed, cooked
- 13 g Roasted garlic cloves, julienned
- 2.5 g Basil chiffonade
- 25 g Unsalted butter, softened
- 25 g Extra-virgin olive oil
- 5 g Salt
- 12 g Calabrian Chilies in oil, sliced into rings
- 13 g Parmesan cheese brunoise
- 1.5 g Ground black pepper
- 150 g Heirloom cherry tomatoes, quartered
- 8 g Fresh ginger, chopped
- 2 g Basil chiffonade
- 4 g Mustard seeds (black or yellow), toasted
- 75 g Thai sweet chili sauce
- 6 g Serrano chile, sliced
- For the Bialy Dough: In a mixer bowl, combine the cooking water, riced potatoes, egg, and butter. Attach the dough hook and add the flour, yeast, sugar, and turmeric. Mix on low speed for 2 minutes. Turn off the mixer, scrape down the sides, and add the oil and salt. Mix on low speed for 8 minutes. Remove dough from mixer and place in a covered container to bench proof at about 70 degrees F for 2 hours, or until dough approximately doubles in size.
- For the Mashed Idaho Potato Filling: Rice the potatoes into a bowl. Add the remaining ingredients and gently mix to incorporate. Store refrigerated until ready to assemble the bialys.
- For the Tomato Chutney: Combine all the ingredients in a bowl. Gently stir to incorporate. Store refrigerated until service.
- Once the dough has doubled, deflate it and divide into 60 g portions. Proof the 60 g portions until doubled in size.
- On a floured surface, deflate the center of each dough ball and gently pull on the sides like shaping a pizza with a ½-in perimeter crust. Place 25 g of the potato filling in the center of each dough disc and press out the mashed potatoes to the edges of the crust (leaving the ½-in perimeter). Bake on a pizza stone in a 500-degree F oven for 6 to 8 minutes, or until the crust has risen all around and is golden brown. Remove from the oven and serve with the tomato chutney.