O.C. Chefs Share Their Favorite Potato Dishes

The potato skins dish at DCA's Lamplight Lounge. Photo courtesy of The Disneyland Resort.

The crispy Yukon gold potato skins with brown butter-caper yogurt, smoked paprika aioli, and Manchego cheese make for a standout dish at the new Lamplight Lounge at Disney California Adventure. Culinary director John State tells us which O.C. potato dish he covets.

Chef State loves:

“The poutines at The Kroft are all delicious and based on the classic Canadian staple. My favorite is a tossup between the Japanese chicken katsu curry and the braised short-rib poutine.”

The Kroft co-founder Stephen Le loves:

“The chowder fries from Ritter’s Steam Kettle Cooking. You have a bed of crispy fries topped with their infamous white clam chowder gravy. Food coma waiting to happen, but well worth it!”

Ritter’s chef Michael Ritter loves: 

“The potato salad from The Sandwich Society. It tastes so rich and pairs well with all their delicious sandwiches.”

Recipe for the Potato Skins dish at Lamplight Lounge

Makes 12


8 cups cold water

9 cloves garlic, peeled

2 shallots, peeled

2 sprigs fresh thyme

1 lemon, halved

1 tablespoon coarse salt

1 pound small gold potatoes (12 small potatoes)

1 cup cornstarch

1 teaspoon Spanish paprika

1 teaspoon ground cayenne


2 tablespoons butter

2 tablespoons capers, drained

1 (5.5 ounce) container plain Greek yogurt

1/2 lemon, zested and juiced

1 teaspoon coarse salt

Freshly ground black pepper, to taste


3/4 cup mayonnaise

1 teaspoon smoked paprika

1/2 lemon, juiced and zested

2 teaspoons chopped chives

1 clove garlic, minced


Canola oil, for frying

1/4 cup capers, drained

1/2 cup shredded Manchego cheese

Micro cilantro


  1. Combine water, garlic, shallot, thyme, lemon, salt, and potatoes in stock pot. Bring to a boil and simmer, covered, for 12-15 minutes, until potatoes are tender.
  2. Drain potatoes and cool for 10 minutes.
  3. Combine cornstarch, paprika, and cayenne in a small bowl. Set aside.
  4. Smash potatoes gently between two baking sheets until they are in slightly flattened circles.
  5. Line a baking sheet with parchment paper.
  6. Roll smashed potatoes in cornstarch mix and coat on all sides. Place on parchment lined baking pan and freeze for at least 2 hours.


  1. Heat butter in small skillet over medium heat until melted. Add drained capers and cook for 5 minutes. Remove capers from butter and cool for 15 minutes.
  2. Combine Greek yogurt, lemon zest and juice, and salt in a small bowl. Add reserved capers. Season with pepper, to taste. Refrigerate until ready to serve.


  1. Combine mayonnaise, smoked paprika, lemon juice and zest, chives, and garlic in a small bowl. Refrigerate until ready to serve.


  1. Preheat oil in deep fryer to 350°F.
  2. Drain capers and fry for 3-5 minutes, until crispy. Drain on paper towels.
  3. Remove potatoes from freezer and fry for 3 minutes, until crispy.
  4. Top potatoes with Manchego cheese, fried capers, and micro cilantro.
  5. Serve with caper yogurt and paprika aioli.

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