Idaho® Potato Panzanella | Idaho Potato Commission

Name: Idaho® Potato Panzanella | Idaho Potato Commission
Ingredients: 2 pounds Idaho&reg; russet potatoes (4 medium potatoes), peeled, cut in 3/4-inch cubes; Vegetable oil as needed for deep frying; 3 pounds mixed heirloom tomatoes, cored, cut in 3/4-inch wedges; 1 rib celery, finely diced; 1 large shallot, finely sliced; 1/3 cup pitted and sliced kalamata olives; 6 tablespoons extra virgin olive oil; 2 tablespoons red-wine vinegar; 1/3 cup fresh basil, chopped; 1/4 cup fresh chives, chopped; 2 teaspoons kosher salt; 1 teaspoon cracked black pepper

idahopotato.com

Wash cubed potatoes in three successive rinses of cold water to remove starch. Pat dry with paper towel. Deep-fry potato cubes in 370°F oil until light gold and tender, about 4 minutes. Drain on...

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Ingredients

2 pounds Idaho&reg; russet potatoes (4 medium potatoes), peeled, cut in 3/4-inch cubes
Vegetable oil as needed for deep frying
3 pounds mixed heirloom tomatoes, cored, cut in 3/4-inch wedges
1 rib celery, finely diced
1 large shallot, finely sliced
1/3 cup pitted and sliced kalamata olives
6 tablespoons extra virgin olive oil
2 tablespoons red-wine vinegar
1/3 cup fresh basil, chopped
1/4 cup fresh chives, chopped
2 teaspoons kosher salt
1 teaspoon cracked black pepper