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Potatoes Napoleon
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| 3 medium | Idaho potatoes, peeled |
| 2 | eggs, whisked |
| 1 ½ - 2 cups | Panko Bread Crumbs |
| 2 Tbsp | parmesan cheese, shredded |
| 2 tsp | fresh basil, julienned |
| Canola oil | |
| All purpose flour | |
| Salt | |
| Pepper | |
| For the Herbed Goat Cheese: | |
| 6 oz | soft goat cheese |
| ½ cup | grated parmesan cheese |
| ¼ cup | Mascarpone cheese, softened |
| 2 tsp | minced shallots |
| ½ tsp | minced fresh thyme |
| ½ tsp | salt |
| Pinch | black pepper |
| For the Tomato Confit: | |
| ½ lb | assorted heirloom tomatoes |
| ½ cup | extra virgin olive oil |
| 1 clove | garlic, minced |
| 1 sprig | fresh thyme |
| ¼ tsp | salt |
| Pinch | sugar |
| 1 ½ Tbsp | fresh basil, julienned |
| 1 ½ tsp | parsley, minced |
| 1 tsp | shallots, minced |
| 1/8 tsp | black pepper |
| 1/8 tsp | fresh thyme, minced |
| 1/8 cup | rice vinegar |
Directions:
To Prepare potatoes:
Slice potatoes on a mandolin to ¼ “ thick disks.
Select 30 disks of at least 1 ½ inches in diameter.
Reserve remaining pieces for other use.
Par cook disks for 2 minutes in boiling water; drain well.
Arrange in a single layer on baking sheet to air-dry and cool, about 5 minutes. (Do not shock in cold water)
To Prepare Herbed Goat Cheese:
Mix all ingredients together in a bowl.
To Prepare Tomato Confit:
Place tomatoes, olive oil, garlic, thyme sprig, salt and sugar in shallow baking dish.
Bake at 250 for 1 hour.
Remove tomatoes from oil, reserving oil.
Cool tomatoes.
Discard thyme sprig.
In a stainless mixing bowl, whisk together 1/8 cup of rice vinegar and oil reserved from tomatoes.
Add cooled tomatoes, basil, parsley, shallots, pepper, remaining 1/8 tsp salt and chopped thyme.
Mix well.
Reserve at room temperature, covered, up to 1 hour.
To assemble Napoleons:
Place a potato slice on a work surface
Top with a tsp of Herbed Goat Cheese.
Continue layering 3 more times ending with a potato slice.
Gently press and compact so that the Napoleon measures about 2 ½“ high and cheese is neatly contained.
Transfer to clean sheet pan; refrigerate 20 – 30 minutes or up to 1 day.
Remove Napoleons from the refrigerator.
Carefully dip each in flour, shaking off excess.
Dip in egg wash then gently roll in Panko crumbs, pressing crumbs between the layers.
In a deep, medium-gauge saucepan, heat oil to 300 degrees.
Carefully place Napoleons in oil
Cook until golden, about 5 minutes.
Transfer with slotted spoon to paper towel.
Divide Heirloom Tomato Confit among plates.
Carefully cut each Napoleon in half.
Place 2 pieces on each plate on top of confit, arranging cut-side up in desired plate presentation.
Sprinkle each piece with salt, pepper and ½ tsp Parmesan.
Scatter 1 tsp basil over tomatoes on each plate.
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