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Crunchy Potatoes with Gorgonzola and Herbs
Category: Potatoes
Serves:
Rating:
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Ingredients:
* 20 red “C” potatoes (baby red potatoes) * ½ pound Kosher Salt * Vegetable oil (for deep frying) * 3ounces Black River Gorgonzola Cheese * 1 teaspoon chopped rosemary * 1 teaspoon chopped parsley * 1 teaspoon chopped sage * 1 ounce extra virgin olive oil * Salt and pepper
Directions:
Wash and dry red potatoes. Preheat oven to 350ºF. Line a baking sheet with kosher salt, place potatoes on top of salt, and bake for about 15 minutes or until just cooked through. Let potatoes cool slightly. When potatoes are cool enough to work with, crush each potato with palm of hand (being sure to keep potatoes in one piece). Heat frying oil to 300ºF and blanch potatoes for 5 minutes, or until they begin to turn golden brown. Remove from oil and place on a cooling rack. Hold potatoes in refrigerator until service or freeze for later use. To serve, heat fryer oil to 350ºF and fry blanched potatoes until crispy and brown. Toss with cheese, herbs and olive oil and season with salt and pepper.