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Potato Napoleon with Grilled Vegetables

Potato Napoleon with Grilled Vegetables


2 oz. olive oil

2 oz. red pepper

1½ oz. yellow pepper

1 oz. orange pepper

1 oz. summer squash, sliced

2 oz. red onion, sliced

1 oz. zucchini squash, sliced

12 oz. fresh Russet potato

2 oz. leeks, fine dice

2 oz. fresh spinach

¼ oz. garlic, minced

1 plum tomato, fine dice

1½ oz. kosher salt

½ oz. black pepper

1 oz. white wine

¼ oz. parsley, chopped

  1. Lightly coat the peppers, onion slices, summer squash and zucchini with olive oil; season with salt and pepper. Grill until al dente.

  2. Remove skin from peppers. Julienne vegetables, and set aside.

  3. Grate potato and combine with diced leeks, salt and pepper. Divide into 3 equal portions; form 3 round cakes. Cook in olive oil on both sides until golden brown. Place cakes on sheet pan and bake at 350°F until crisp. Wilt spinach in sauté pan over high heat (1 minute). Remove spinach, add garlic and tomato. Cook 1 minute.

  4. Add white wine, salt and pepper. Reduce until dry.

  5. To assemble: Place 1 cake on base of plate, top with spinach, onions and squashes. Place 1 cake on top of vegetables, top with peppers. Place 1 cake on top of peppers, top with ¼ of tomato mixture. Using remaining tomato, divide into ⅓ and place tomatoes around plate in 3 areas.

  6. Chop parsley, sprinkle over plate and serve.

Photo: Idaho Potato Commission Recipe: Chris Eisenn, chef, Boston College

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