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Smashed Potato Stack with Garlic Piquillo Sauce
By Chef Tom Fraker

Smashed Potato Stack with Garlic Piquillo Sauce

2/3 lb. Melissa's DYPs (Dutch Yellow® Potatoes) -- halved
1/3 lb. Melissa's Purple Creamers -- halved
3/4 stick Unsalted Butter -- divided use
1/4 cup Milk to taste
Sea Salt to taste
Smoked Paprika
2 tablespoons Unsalted Butter -- divided use
2 tablespoons Extra Virgin Olive Oil -- divided use
4 cloves Melissa's Peeled Garlic -- minced; divided use
1/2 jar Melissa's Pimientos De Piquillo -- chopped
1 package Proscuitto -- chopped
1/4 cup Sour Cream
4 large leaves Fresh Basil -- cut into ribbons

For the sauce:
2 cups Chicken Broth
1/2 jar Melissa's Pimientos De Piquillo
2 cloves Melissa's Peeled Garlic
to taste Sea Salt
to taste Crushed Red Pepper
2 teaspoons Corn Starch
1/2 cup Cold Water

Place the DYPs in a pot and cover with water. Do the same with the Purple Creamer potatoes. Bring to a boil and salt them. Boil until fork tender.

Strain the potatoes and place them in separate bowls. Smash them with the ¾ stick of butter (half the butter between each bowl). Season both with the sea salt and smoked paprika and mix well.

In a sauté pan, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Do the same in another sauté pan. In one pan add half of the minced garlic and piquillo peppers and half of the proscuitto and sauté for 2-3 minutes. In the other pan, add the other half of the garlic and proscuitto and sauté for 2-3 minutes. Add the sour cream to the garlic-proscuitto mixture and mix well.

To make the sauce:
In a saucepot, add the chicken broth, piquillo peppers, garlic and salt. Bring to a boil and then simmer for 10 minutes. Off of the burner, carefully blend with an immersion blender. Place the sauce back on the burner and return it to a simmer. In a cup, stir together the cornstarch and cold water to make a slurry. Slowly stir the cornstarch slurry into the sauce and simmer for 5 minutes. Add the red pepper flakes, stir and set aside.

To assemble:
In a 2 ½-inch ring mold, place the smashed DYPs, about two-thirds full. Pack it tight. Carefully remove the mold and repeat this 7 more times. Next, do the same with the smashed purple potatoes but make only 4 molds. On a serving plate, place one of the DYP molds. Top that with some of the piquillo mixture. Next, place one of the purple potato molds. Top that with some of garlic and proscuitto mixture. Now lean another DYP mold up against the stack. Drizzle some of the sauce over the top and garnish with the basil. Repeat for the rest of the molds. Makes 4 servings.

This would be a great side dish for a nice bone-in rib eye.