Jessica Tomlinson
Director of Culinary
Ford’s Garage

Warm Idaho® Potato Chorizo Salad

Recipe courtesy of Chef Jessica Tomlinson

Sponsor: Idaho Potato Commission Servings: 4

Ingredients

Confit Potatoes

• 1 lb red and white Idaho® fingerling potatoes
• 1 oz garlic cloves
• ½ tsp kosher salt
• 1 cup canola/olive oil blend

Vinaigrette

• ½ cup reserved oil from cooking potatoes
• 1 oz red onion, minced
• ¼ cup red wine vinegar
• ½ tsp Dijon mustard
• 1 tsp honey
• ½ tsp paprika
• ¼ tsp ground cumin
• 1 tsp kosher salt
• ½ tsp ground black pepper

Purple Potato Chips:

• 1 ea Idaho® purple fingerling potato

For each salad:

• 1 lb confit potatoes
• ¼ cup vinaigrette
• 2 oz Spanish chorizo, ½-inch dice
• ¼ cup scallions, thinly sliced

Directions

1. For the confit potatoes: Cut the potatoes in half lengthwise and place into a half hotel pan. Add the garlic cloves, salt, and oil to the potatoes and mix evenly to fully combine. Cook in a 300 degree F oven for 1 hour. Remove potatoes from cooking liquid, reserve oil, and set aside.
2. For the vinaigrette: Add 1/2 cup of the reserved oil to a small mixing bowl. Combine with the remaining vinaigrette ingredients and whisk until combined. Cover and reserve.
3. For the purple potato chips: Thinly slice the potato on a mandoline and fry in a 350 degree F fryer for 2 to 3 minutes, until crisp. Remove and drain.
4. For assembly: Combine the confit potatoes, 3 tablespoons of the vinaigrette, the chorizo, and scallions in a medium mixing bowl. Gently toss to fully coat potatoes in the vinaigrette. Stack tall in a serving bowl. Garnish with the purple potato chips. Drizzle with the remaining 1 tablespoon vinaigrette.

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