Amt | Ingredient |
10 lbs. | Yukon gold potatoes |
2 lbs. | butter, non-salted |
1 cup | chives, diced |
2 cups | bacon, diced |
1 qt. | sour cream |
4 tsp. | kosher salt |
3 tsp. | ground pepper |
3 tbsp. | apple vinegar |
1 lb. | smoked Gouda cheese, grated |
Wonton wrappers | |
egg wash | |
10 | Idaho potatoes (straight and free of bumps) |
Procedure:
• Steam or boil peeled Yukons until tender; place in mixing bowl.
• Bring butter to a boil and place with potatoes on low speed with a paddle attachment.
• After the butter has incorporated, add the rest of the ingredients. Always taste to ensure proper seasonings.
• Place loaded potato mixture in sheet pan lined with parchment and freeze.
• Pull sheeted potatoes out of freezer and run knife around sides. Turn the mixture out onto top of large cutting board.
• Cut into wedges and place most of the mixture back in the freezer, so it doesn’t thaw.
• Working quickly, lay out wontons and cover with egg wash, placing potato wedge on the edge, then wrap wonton around wedge.
• After you have wrapped most of the potatoes, peel Idaho potatoes and spin on an Asian/spiral cutter.
• Find the longest strands and wrap around wedge.
• Once you have it well-wrapped, place in a sealed container in the freezer until needed.
• Once an order comes in, fry at 335º until dark brown and crispy. Serve as needed.
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