Potato Napoleon with Grilled Vegetables

January 1, 2012

1 Min Read

YIELD: 1 SERVING

2 oz. olive oil

2 oz. red pepper

1½ oz. yellow pepper

1 oz. orange pepper

1 oz. summer squash, sliced

2 oz. red onion, sliced

1 oz. zucchini squash, sliced

12 oz. fresh Russet potato

2 oz. leeks, fine dice

2 oz. fresh spinach

¼ oz. garlic, minced

1 plum tomato, fine dice

1½ oz. kosher salt

½ oz. black pepper

1 oz. white wine

¼ oz. parsley, chopped

Lightly coat the peppers, onion slices, summer squash and zucchini with olive oil; season with salt and pepper. Grill until al dente.
Remove skin from peppers. Julienne vegetables, and set aside.
Grate potato and combine with diced leeks, salt and pepper. Divide into 3 equal portions; form 3 round cakes. Cook in olive oil on both sides until golden brown. Place cakes on sheet pan and bake at 350°F until crisp. Wilt spinach in sauté pan over high heat (1 minute). Remove spinach, add garlic and tomato. Cook 1 minute.
Add white wine, salt and pepper. Reduce until dry.
To assemble: Place 1 cake on base of plate, top with spinach, onions and squashes. Place 1 cake on top of vegetables, top with peppers. Place 1 cake on top of peppers, top with ¼ of tomato mixture. Using remaining tomato, divide into ⅓ and place tomatoes around plate in 3 areas.
Chop parsley, sprinkle over plate and serve.

Photo: Idaho Potato Commission Recipe: Chris Eisenn, chef, Boston College

<span class="ArticleBase-LargeTitle">Potato Napoleon with Grilled Vegetables</span>Potato Napoleon with Grilled Vegetables