Potato Package

Menu Part: 
Side Dish
Cuisine Type: 
American
Serves: 
8

A potato turnover that can be served as an appetizer or entree for a meatless meal. This satisfying and delicious treat can be prepared ahead of time and finished just before serving.

Ingredients

24 oz. waxy yellow potatoes, peeled
4 oz. heavy cream
2 oz. extra virgin olive oil
4 oz. ricotta cheese
1 bunch scallions, thinly sliced
2 oz. parmesan cheese, grated
Salt, pepper, cayenne, and mace, to taste
8 squares brik paper
Peanut oil for frying
Chives or blanched scallion green, for garnish, if desired

Steps

1. Boil potatoes in salted water until tender. Drain potatoes, burn off any additional moisture in hot pan, then mash in cream, butter, ricotta, and parmesan. Season to taste with salt, pepper, cayenne, and mace. Portion mixture into 4-oz. portions and refrigerate at least two hours.

2. Place chilled potato portion in the center of brik square. Fold brik over potato, moistening edges with water to secure the package. Crisp fry package to order, finish in hot oven to heat through.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources