Potato napoleon

Yield: 1 servings

Measure Ingredient
3 \N Idaho potatoes, washed Olive Oil for frying
¼ cup Milk, scalded salt and fresh ground pepper to taste
2 tablespoons Sweet butter
1 cup Wild mushrooms (oyster, honey, shitake, trimmed and sliced) herbs (parsley, thyme, chives)

Peel and quarter 2 of the potatoes. Place them in a small pot cover with cold water and cook until the potatoes are soft throughout, Strain and put potatoes through a ricer. Add milk, butter, salt and pepper to taste. Keep warm and set aside. Meanwhile, slice 1 Idaho Potato into ⅛-inch thick slices. Fry in oil until golden brown. Lay slices on paper towels and sprinkle salt and pepper. Saut wild mushrooms in olive oil. Season with salt and pepper Add herbs. Drain excess oil. Add to potato mixture and adju st seasonings. To form napoleon, alternate layers of potato-mushroom mixture on plate and top off with potato chips, 3 high. (Makes 1 serving) From the files of Al Rice, North Pole Alaska. Feb 1994

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