Recipes

Fried Idiazábal Mashed Potatoes with Herbed Cream

Ingredients for the potatoes

• 1 1/2 pounds russet potatoes (2 large), peeled and cut in large chunks
• 1/4 cup ZOE Olive Oil
• 2 cloves garlic, smashed
• 3 tablespoons milk
• 3/4 cup grated Idiazábal cheese
• Salt and freshly ground black pepper to taste
• 1 large egg beaten
• 3/4 cup fine dry breadcrumbs
• ZOE Olive Oil for frying

For the herb cream

• 3 tablespoons ZOE Olive Oil
• 2 tablespoons basil leaves
• 2 tablespoons flat leaf parsley leaves
• 1/4 cup crème fraiche
• 1/4 cup sour cream
• 1 tablespoon lemon juice
• Salt to taste

Preparation

To make the potatoes: In a small saucepan combine ZOE Olive Oil and garlic. Cook over low heat for 5 minutes. Remove from heat and cool. When cool discard the garlic.

Boil potatoes until fork tender; drain. Return potatoes to pot to dry. Mash potatoes leaving some chunks. Stir in 3 tablespoons garlic, ZOE Olive Oil, milk and cheese; season with salt and pepper. When cool enough to handle, form potatoes into small round cakes, about 2 inches in diameter. In a small bowl, beat egg with 1 tablespoon water. Dip each cake into egg mixture, then into breadcrumbs. Refrigerate at least 1/2 hour or overnight.

Pour enough light ZOE Olive Oil into a heavy skillet to cover the bottom with 1/4” of oil; set over medium heat. When the oil is hot pan-fry potato cakes until golden brown, 1 – 2 minutes on each side. Drain on paper towels. Top each potato cake with a dollop of herb cream; serve warm.

To make the herb cream: In a blender puree the ZOE Olive Oil, basil, and parsley. Add the remaining ingredients and blend until just mixed. Refrigerate until ready to use.

10 Servings (20 potato cakes)