Potatoes with Osetra Caviar, Burned Brassicas | Idaho Potato Commission

Name: Potatoes with Osetra Caviar, Burned Brassicas | Idaho Potato Commission
Ingredients: 10 pounds Idaho® russet potatoes, halved; 2 gallons cold water; 6 tablespoons butter, cold, cut into 1-inch cubes; salt, to taste; lemon juice, to taste; 1 pound Idaho® Yukon Gold potatoes, cut into 1/2-inch spheres with Parisienne scoop; 1 garlic head, halved; 1 bay leaf; 6 sprigs thyme; 2 tablespoons salt; 10 large collard leaves; Kosher salt, to taste; 5 stalks broccolini; 2 tablespoons canola oil; As needed Osetra caviar for serving

idahopotato.com

Potato Beurre Monté Directions: - Place potatoes in a large stockpot, cover with the cold water and bring to a simmer. Allow to simmer for 5 hours. - Strain to remove potatoes and return liquid to...

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Cooking tools:

Parisienne scoop
Deep fryer
Dehydrator
Fine-mesh sieve
Cast iron skillet
Stockpot
Saucepan
Baking sheet
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Stove
Whisk
Chef's knife
Cutting board
Spoon
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Paper towel

Ingredients

10 pounds Idaho® russet potatoes, halved
2 gallons cold water
6 tablespoons butter, cold, cut into 1-inch cubes
salt, to taste
lemon juice, to taste
1 pound Idaho® Yukon Gold potatoes, cut into 1/2-inch spheres with Parisienne scoop
1 garlic head, halved
1 bay leaf
6 sprigs thyme
2 tablespoons salt
10 large collard leaves
Kosher salt, to taste
5 stalks broccolini
2 tablespoons canola oil
As needed Osetra caviar for serving