Rosti Idaho® Potato with Artichokes, Fontina, and Red Pepper Vinaigrette | Idaho Potato Commission

Name: Rosti Idaho® Potato with Artichokes, Fontina, and Red Pepper Vinaigrette | Idaho Potato Commission
Ingredients: 1 recipe Basic Idaho® Tots-follow instruction to cook and grate only, split into 3 (recipe below); 1 1/2 cups blended olive oil; Kosher salt; pepper; 15 artichoke hearts, sliced 1/4 inch thick; 4 cups Fontina, shredded; Roasted pepper vinaigrette; 2 cups roasted red peppers, peeled, cored, seeded.; 2 cloves garlic; 1/2 cup fresh squeezed lemon juice; 8 basil leaves; 1 1/2 cups extra virgin olive oil; Salt; Idaho Tots; (10 each) - 80 ct bakers Idaho® potatoes, peeled

idahopotato.com

Preheat oven to 350 Place an 8" cast iron pan over medium high heat with1/4 cup of the oil. When oil is hot, place 1/2 half of the portioned potato into the pan, spread around, lightly pat down and...

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Ingredients

1 recipe Basic Idaho® Tots-follow instruction to cook and grate only, split into 3 (recipe below)
1 1/2 cups blended olive oil
Kosher salt
pepper
15 artichoke hearts, sliced 1/4 inch thick
4 cups Fontina, shredded
Roasted pepper vinaigrette
2 cups roasted red peppers, peeled, cored, seeded.
2 cloves garlic
1/2 cup fresh squeezed lemon juice
8 basil leaves
1 1/2 cups extra virgin olive oil
Salt
Idaho Tots
(10 each) - 80 ct bakers Idaho® potatoes, peeled