Rosas del Campo | Idaho Potato Commission
Rosas del Campo: - Start with an 18"x24" white cutting board. Place your melted duck fat in a squeeze bottle and seasonings in individual small bowls. Have your fryer ready at 350°F. Boil 3 quarts...
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Cooking tools:
- Deep fryer
- Japanese mandoline
- Blender
- Squeeze bottle
- Cutting board
- Pot
- Saucepan
- Stove
- Mixing bowl
- Peeler
- Plastic wrap
- Ice bath bowl
- Plate
Ingredients
- 3 pounds Idaho® red potatoes
- 6 ounces duck fat
- 6 ounces salt
- 3 ounces pepper
- Frying oil, as needed
- 6 ounces garlic confit
- 4 ounces garlic oil (from confit)
- 2 ounces anchovy
- 2 ounces Worcestershire sauce
- 4 ounces lemon juice
- ¼ teaspoon cayenne
- ½ teaspoon black pepper
- Salt, to taste
- 18 ounces mayonnaise
- ⅔ cup extra virgin olive oil
- 1 Tablespoon paprika, hot
- 3 Tablespoons paprika, sweet
- 2 cups chicken stock
- 2 Tablespoons cornstarch
- 1 teaspoon xanthan gum
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