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Brad Kent<br /><p id=Co-founder/Chief Culinary Officer
Blaze Pizza ” width=”202″ height=”300″> Brad Kent
Co-founder/Chief Culinary Officer
Blaze Pizza

Idaho® Potato Bialys with Tomato Chutney

Recipe courtesy of Chef Brad Kent

Sponsor: Idaho Potato Commission

Servings: 12 to 14


Bialy Dough:

  • 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

Tomato Chutney:

  • 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


  1. 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.
  2. 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.
  3. For the Tomato Chutney: Combine all the ingredients in a bowl. Gently stir to incorporate. Store refrigerated until service.
  4. Once the dough has doubled, deflate it and divide into 60 g portions. Proof the 60 g portions until doubled in size.
  5. 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.


Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams

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