O.C. Chefs Share Their Favorite Potato Dishes

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

POTATOES

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

CAPER YOGURT

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

SMOKED PAPRIKA AIOLI

3/4 cup mayonnaise

1 teaspoon smoked paprika

1/2 lemon, juiced and zested

2 teaspoons chopped chives

1 clove garlic, minced

POTATO SKINS

Canola oil, for frying

1/4 cup capers, drained

1/2 cup shredded Manchego cheese

Micro cilantro

FOR POTATOES:

  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.

FOR CAPER YOGURT:

  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.

FOR SMOKED PAPRIKA AiOLI:

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

FOR POTATO SKINS:

  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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