Potatoes are one of those "blank canvass" foods like eggs, veal and chicken that has innumerable treatments, cooking methods and sauce combinations. Most often they are a side dish to an entree of some sort. By Chef Bart Hosmer from a Mariott hotel came up with a new variation. I found it on The Idaho Potato Board web page where they have potato recipes submitted by chefs.
Consider the potato: mashed and variation, fried and variations, baked, sauteed, steamed, boiled, powdered, stuffed and that is only the cooking method. Add all the ingredient variations and the possibilities are endless.
I was happy to find a new hors d'oeuvre-tapas style potato that will be a hit at any reception, Potato "Lollipops." Simpley put, they are deep fried potato rounds on a stick that are served with some type of sauce.
Here are a few sauce ideas. Bacon-Mustard Aioli, Cheddar Bechamel, Arugula Cream, Truffles Mayonnaise, Rosemary Hollandaise, Pesto Cream, Smoked Salmon Tatziki, Saffron Hummus, Red Pepper Coulis, Stroganoff Sauce, Curried Bechamel.
Chef Michael Hutchings
Santa Barbara, CA