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Oregon Potato Commission: Latin-Style Torn Potato Croutons

Potato Croutons.png
Potato Croutons.png

Everyday is a good day to eat potatoes! Chef Leif Benson, Oregon's International Culinary Ambassador, stopped by to share a latin-inspired recipe. Kim Wagstaff from WBH Farms joined us too! For more information about Oregon potatoes -- along with tips and recipes -- head to the Oregon Potato Commission website.

Latin Style Torn Potato Croutons

Fresh Oregon Potatoes, Yukon gold or other………………..1 lbs.

Water…………………………………………………………………as needed

Salt……………………………………………………………………..like sea water

Cumin ……………………………………………………………….to taste

Smoked Paprika ……………………………………………….to taste

Dry Parsley………………………………………………………to taste

Salt…………………………………………………………………..to taste

Canola oil for frying ………………………………………..1 qt.

Boil Yukon Gold potatoes until tender -- about 20 minutes. Drain, then lightly crush with a potato masher and tear into crouton-size pieces, cool.

Heat oil in cast iron skillet or fryer to 375 degrees.

Drop torn potato croutons into oil and fry until crispy and golden brown, remove from oil, then toss with seasonings.

Serve potato croutons with salads or as snacks with dipping sauces.