Potato Roses Tart | Idaho Potato Commission

Name: Potato Roses Tart | Idaho Potato Commission
Ingredients: 4-5 medium-sized Idaho&reg; Russet potatoes; &frac14; - ⅓ cup vegetable oil (or more for greasing); Salt and pepper, to taste; 1&frac12; cups all-purpose flour; &frac12; teaspoon salt; 1 stick plant-based butter, chopped into small pieces (I used Country Crock Plant butter); 4 tablespoons ice-cold water (I put a few ice cubes in ice water to make them extra cold); 1 teaspoon vegetable oil; ⅓ cup (55 grams) bell pepper, diced; &frac12; cup (55 grams) red onion, diced; 200 millimeter full-fat canned coconut milk; 2 tablespoons chickpea flour; 1 teaspoon cornstarch; 1 teaspoon garlic powder; &frac14; teaspoon paprika; pinch of ground turmeric; pinch of dried Italian seasoning; &frac14; teaspoon red pepper flakes

retail.idahopotato.com

Gorgeous potato roses baked in a savory coconut milk custard with onions and peppers will make a holiday, or any day, a little extra special! See Tina's full post here, including more photos!

View full recipe on retail.idahopotato.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at retail.idahopotato.com.

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Ingredients

4-5 medium-sized Idaho&reg; Russet potatoes
&frac14; - ⅓ cup vegetable oil (or more for greasing)
Salt and pepper, to taste
1&frac12; cups all-purpose flour
&frac12; teaspoon salt
1 stick plant-based butter, chopped into small pieces (I used Country Crock Plant butter)
4 tablespoons ice-cold water (I put a few ice cubes in ice water to make them extra cold)
1 teaspoon vegetable oil
⅓ cup (55 grams) bell pepper, diced
&frac12; cup (55 grams) red onion, diced
200 millimeter full-fat canned coconut milk
2 tablespoons chickpea flour
1 teaspoon cornstarch
1 teaspoon garlic powder
&frac14; teaspoon paprika
pinch of ground turmeric
pinch of dried Italian seasoning
&frac14; teaspoon red pepper flakes