Russet Potato Toasts | Potato Recipe

Ingredients

• 2 Russet Potatoes, sliced 1” thick (16-ounce Russets)
• 2 tablespoons Extra Virgin Olive Oil
• ½ tablespoon Kosher Salt
• 1 teaspoon Freshly Ground Black Pepper
• 1 cup Carrots, peeled, chopped 1-½ inch pieces
• 3 cups Cold Water
• 1 Star Anise
• 1 tablespoon Honey
• 1 teaspoon Ras El Hanout
• 1 teaspoon Ground Ginger
• ½ teaspoon Cinnamon
• 1 teaspoon Kosher Salt
• 1 cup Cauliflower Florets
• ½ cup Rice Wine Vinegar
• ¼ cup Kosher Salt
• ¼ cup Granulated Sugar
• 1 teaspoon Crushed Red Chili Flakes
• 4 cups Crushed Ice
• 1 cup Roasted Beets, peeled, cut 1-inch pieces
• ¼ cup Water
• 1 tablespoon Freshly Grated Horseradish
• 1 cup Frozen Shelled Edamame, thawed
• 1 tablespoon Greek Yogurt
• ½ teaspoon Ground White Pepper
• ½ teaspoon Smoked Paprika
• ¼ cup Sliced Yellow Cherry Tomatoes
• 1 teaspoon Fresh Rosemary Leaves
• 4 ounces Smoked Salmon or Gravlax
• 2 ounces Sour Cream
• 1 tablespoon Everything Bagel Seasoning
• 2 tablespoons Fresh Chives, cut into ½ inch pieces
• ½ cup Fresh Feta, crumbled
• ¼ cup Frozen English Peas, thawed
• 2 tablespoons Fresh Dill