Potato dinners feel high

Jul 19, 2023

Aug 30, 2023

Scallops atop a puree with sautéed vegetables has a high-end feel. But what if you or your family members don’t enjoy seafood? Try these potato scallops with a spring onion spinach whipped potato and sautéed mushrooms.

Potato Scallops

Recipe courtesy of Robert Butts, Twisted Soul Cookhouse and Pours

Ingredients:

Potato Scallops:

9 Idaho Russet potatoes, whole

High-heat oil

Salt

Pepper

Spring Onion Spinach Whipped Potatoes:

8 Idaho russet potatoes, peeled and cut

1 pound spinach (fresh or frozen)

1/2 cup garlic, minced

2 cups green onions, sliced

1-1 1/2 cups heavy cream

1 cup butter, melted

2 tablespoons onion powder

Salt

Pepper

Cauliflower and Oyster Mushrooms:

2 heads purple cauliflower

1 1/2 cups shallots, minced

6 clusters oyster mushrooms

Salt

Olive oil

Garnish:

2 carrots, shaved (color of your choice)

Potato Scallops:

With your kitchen knife, cut 3 large russet potatoes into 1 inch slices.

Turn your oven to a temperature of 350 degrees Fahrenheit.

Rinse sliced potatoes with cold running water. Once done, pat dry and place to the side.

Grab a medium sauté pan (or cast iron) and pour in 1 ounce of olive oil while preheating over medium-high heat.

Season potatoes with salt and pepper on both sides. Carefully place potatoes into the pan and cook for 3 minutes on both sides, to avoid or minimize splattering.

Once potatoes are cooked with a nice GBD (Golden Brown Delicious) color, move potatoes to a baking sheet and into the oven to bake for 8 minutes.

After 8 minutes, pull the potatoes out of the oven and you’re good to go.

Spinach Whipped Potatoes:

Start by grabbing a medium stock or sauce pot. Fill with water to about halfway full.

Rinse and peel potatoes, removing all of the outer skin.

Cut potatoes into cubes; add them to your water pot.

Place the pot on high heat with a dash of salt to season the water.

Let the potatoes come to a boil.

In a sauté pan add 2 teaspoons of oil, bring to medium heat, and add spinach.

Cook down your spinach with 4 tablespoons of fresh garlic, salt, pepper and green onions. Let cool.

In a mixer add your cooked spinach, heavy cream and chopped green onions. Blend until smooth, then season.

Drain potatoes and place into a mixing bowl. Fold in the spinach mixture, melted butter, garlic powder, onion powder and salt to taste.

Oven-Roasted Cauliflower:

Cut purple cauliflower into florets.

Place onto a baking sheet. Season with salt, olive oil and minced shallots.

Roast in the oven for 15 minutes at 350 degrees Fahrenheit.

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