I’m definitely a tot guy. I like them better than fries because they’re delicious and more versatile. This dish combines my love of shawarma and my love of tots—making this recipe is the best of both worlds.
Potato Tots (processed or house-made)
4 pounds boneless leg of lamb
1-¼ tablespoons cumin
1-¼ tablespoons coriander
1-¼ tablespoons garlic powder
¾ tablespoon paprika
1-¼ teaspoons turmeric powder
¾ teaspoon ground cloves
¾ teaspoon black pepper
¾ teaspoon cinnamon
salt, to taste
Cucumber Tomato Salad Ingredients
1 cucumber, chopped
1 tomato, chopped
⅓ cup parsley, chopped
1 tablespoon olive oil
1 teaspoon lemon juice
1 cup coriander
1 cup parsley, roughly chopped
3 jalapeños, seeded and roughly chopped
½ teaspoon cumin
¼ teaspoon ground cardamom
½ teaspoon sugar
2 garlic cloves, crushed
3 tablespoons olive oil
For the lamb: Combine spices. Butterfly the leg of lamb, and generously coat with spice rub. Grill over mesquite charcoal, turning frequently, until the meat thermometer reading reaches 140°F at the thickest part. Let rest 10 minutes, then carve into thin slices.
For the cucumber tomato salad: combine all ingredients.
For the zhoug: combine all ingredients.
For the tots: Once toppings are prepared, fry or bake the potato tots. To serve, pile them high and top them with the lamb, salad and zhoug. Garnish with feta, tahini and parsley.
–From Matt Fish, Melt Bar & Grilled, Lakewood, Ohio
4 potato planks
2 slices sturdy white bread
4 slices sharp Cheddar cheese
5 ounces mashed potatoes
5 strips bacon
4 ounces Sour Cream & Scallion Sauce (recipe follows)
Salt and pepper to taste
Flat top grill
Sour Cream and Scallion Sauce
1 cup sour cream
½ cup heavy cream
1 ½ tablespoons Ranch Seasoning (or .5 w oz.)
2 tablespoons scallions, chopped (or .5 w oz.)
On a flat top grill, toast bread slices. Put 2 slices of Cheddar cheese on top of each toasted slice. Remove from heat.
Spray another portion of the flat top with oil. Place mashed potato portion on the sprayed area and smash flat with a spatula. Cook on both sides until brown and heated through. Remove from heat.
Place 4 potato planks into the fryer basket. Fry for 3 minutes until golden brown and crisp. Drain and season with salt and pepper.
Add the fried potato planks to one half of the sandwich. Place the heated mashed potato portion over the planks.
Put the bacon slices on the other half of the sandwich.
Place both halves on a sheet plan and place under a salamander (broiler) for 45 seconds until the cheese is completely melted.
Make Sour Cream & Scallion Sauce: whisk ingredients in large mixing bowl until smooth and incorporated. Ladle Sour Cream & Scallion Sauce over the bacon side of the sandwich.
Close sandwich sauce side UP.
Skewer, cut and plate the sandwich.
IDAHO POTATO COMMISSION OFFERS CULINARY TIPS FOR MAKING
PERFECT IDAHO® POTATO MASHED POTATOES AND FROZEN FRENCH FRIES
When time is short in a hectic kitchen, the Idaho Potato Commission (IPC) has created a basic and resource for chefs and culinary students that need experienced guidance for producing perfect mashed potatoes and crisp French fries from frozen potatoes.
In convenient poster form, both “How to Make Perfect Mashed Idaho® Potatoes” and “How to Make Perfect Idaho Potato Frozen Fries” take a step-by-step approach to delivering fluffy mashed potatoes and first-rate fries. For example, making perfect mashed potatoes starts with selecting the right potato. Highlighted tips emphasize the benefits of using Russets and advise peeling away any greenish skin to ensure optimal flavor. For fries, the IPC discusses fry grades, oil selection and guidelines for finished fry weights and portions.
To download these posters and other IPC educational materials, head to idahopotato.com/foodservice/foodservice-marketing-programs and select “Educational Materials.” To order a print version (maximum 25 per order), contact Jarrell Vail at email@example.com. For more information about quality Idaho® Potatoes or to browse the foodservice recipe database, visit idahopotato.com/foodservice. Also available online, find a helpful size guide and Idaho® potato preparation tips, as well as answers and solutions to operational and culinary FAQs.