Idaho Potato

The IT guy from the 8th floor just told me that after six years of marriage the relationship starts to get less fun. “Little ripples of downhill,” he said. He is from Israel and his grammar isn’t always 100%. He is also very friendly. Very. Friendly. I assured him my marriage would never go down hill and he looked at me as if I had mashed potatoes for brains. I wanted to tell him that my brains are significantly more sophisticated then that, but instead I wrote this recipe.

“GROWN IN IDAHO HOLIDAY RECIPE CONTEST”

The Rules: Mail one “Grown in Idaho” seal or Idaho® Potato label or something from the packaging that states “Idaho” as the point of origin for your potatoes, plus your favorite Idaho Potato holiday recipe (including a full list of ingredients and preparation instructions for each) on an 8 1/2 by 11-inch sheet of plain paper. All recipes must use a minimum of four ounces (approximately half of a large sized potato) of Idaho Potatoes per serving in the recipe to qualify for consideration.

The Prize: One (1) Grand Prize: check for $7,500. One (1) First Prize: check for $1,500. One (1) Second Prize: check for $500.

The Entry: Mascarpone & Saffron Potato Cake

1 pound Idaho potatoes
2 tablespoons unsalted butter, melted
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 cup mascarpone cheese* (about 8 ounces)
20 saffron threads soaked in 1 tablespoon hot water
Parsley sprigs for garnish

Put oven rack in middle position and preheat oven to 450°F.

Peel potatoes. Slice very thinly using a mandolin or the slicing-blade on a cuisenart. Toss potato slices with 2 tablespoons melted butter, salt and pepper in a large bowl.
Heat olive oil in a 10-inch heavy ovenproof nonstick skillet over moderately high heat. Spread one third of potatoes evenly in skillet. Mix ¾ cup (6 ounces) mascarpone cheese with saffron water. Toss remaining potatoes with mascarpone-saffron mixture cheese and spread evenly over first layer of potatoes in skillet, pressing with a spatula. Cook 3 minutes, then transfer skillet to oven and roast, uncovered, pressing top occasionally with spatula, until potatoes are tender and top is starting to brown, 20 to 25 minutes.

Invert potato cake onto a cutting board and cut into wedges. Serve with a dollop of remaining mascarpone cheese on each wedge and garnish with parsley sprig. Yields 4 side dish servings.

*If unavailable, blend 3/4 cup cream cheese with 3 tablespoons whipping cream and 1 1/2 tablespoons sour cream.