• 10 lb. bag Reser’s Diced Russet Potatoes (71117.14430)
• 4 lb. Reser’s Savory Gravy (71117.14467)
• 2 1/2 lb. White Cheddar cheese curds
• ¼ cup Italian parsley, leaves only chopped

1. Heat Reser’s Savory Gravy to 165°F, hold warm on steamtable.
2. Fry Reser’s Diced Russet Potatoes at 350°F until golden brown, 3-4 minutes.
3. Portion 8 oz. of fried potatoes onto a heat-safe gratin or rarebit dish.
4. Top with 3 oz. of savory gravy.
5. Top with 2 oz. White Cheddar cheese curds and melt in oven or broiler.
6. Garnish with chopped Italian parsley.

Potato Fritter Base

• 10 lb. Reser’s Shredded Potatoes (71117.14433)
• ½ cup Butter
• ¼ cup Extra virgin olive oil
• 3 cups Onion, small dice
• 12 cloves Garlic, minced
• ¼ cup Cumin, ground
• 2 tsp Black pepper, freshly ground
• 2 Tbsp Turmeric
• ¼ cup Kosher salt
• 1 ¼ cup Cilantro, coarsely chopped
• 16 eggs, beaten
• 4 cups Chickpea flour
• Canola oil for frying

Herbed Yogurt Sauce

• 2 cups Greek yogurt
• ¼ cup Lemon juice, fresh
• 1 Tbsp Dill, fresh chopped
• 1 Tbsp Italian parsley, fresh chopped
• ½ tsp Kosher salt

For Garnish

• Dill leaves

1. Preheat fryer to 350°F.
2. In a medium sauté pan, melt butter/olive oil and sauté onion and garlic for 5-6 minutes, until translucent but not browned.
3. When onion/garlic mixture is done, set aside to cool to room temperature.
4. In a large bowl, mix the Shredded Potatoes with the eggs, spices, cilantro, and sauteed onions/garlic.
5. Test fry one small fritter to check seasoning.
6. For Herbed Yogurt Sauce, combine all ingredients in a bowl. Set aside.
7. Scoop into fryer with 1 oz disher and fry until golden brown, 2-3 minutes.
8. To serve, place 8 fritters on a plate. Drizzle 1/4 cup Herbed Yogurt Sauce and garnish with 5 dill leaves.

Chermoula Sauce

• 2 cups Italian parsley, tender leaves and stems trimmed
• 2 cups Cilantro, tender leaves and stems trimmed
• 4 cloves Garlic, smashed
• 2 tsp Coriander, ground
• 2 tsp Red pepper flake
• 1 tsp Ginger, ground
• 2 Tbsp Kosher salt
• ½ cup Lemon juice
• 1 ½ cup Extra virgin olive oil

Potatoes

• 10 lb. bag Reser’s Diced Potatoes (71117.14430)
• 1 ¼ cup Avocado oil
• ¼ cup Kosher salt
• 2 Tbsp Black pepper, freshly ground

For Garnish

• Fried garlic

1. Preheat oven to 425°F.
2. In a large bowl, toss the Reser’s Diced Potatoes with the oil, then season with salt and pepper.
3. Place onto a full sheet pan coated with pan spray, with the potatoes in an even layer.
4. Roast the potatoes until golden brown, 25-30 minutes, stirring every 10 minutes.
5. Remove the potatoes from the oven and keep warm.
6. For the Chermoula sauce, process the herbs, garlic, lemon juice, and salt in a food processor until roughly chopped.
7. Place into the herb mixture into a bowl, and whisk in the oil and remaining spices. Check for seasoning.
8. Per order, place 10 oz of roasted potatoes on a small plate and drizzle 1 1/2 oz chermoula sauce around the potatoes and top the potatoes with fried garlic.
9. Serve immediately.

• Korean-Style Spice Blend
  • ½ cup Kosher salt
  • 2 Tbsp Gochugaru (Korean red chili powder)
  • ¼ cup Brown sugar
  • ½ cup Toasted sesame seeds
  • ½ tsp Powdered ginger
• Kimchi Dipping Sauce
  • 1 cup Mayonnaise
  • ¾ cup Kimchi, finely chopped
  • 2 Tbsp Rice vinegar, unseasoned
• Potatoes
  • 10 lb. Reser’s Sliced Potatoes (71117.14425)
• Garnish
  • ¾ cup Green onions, sliced

1. Preheat fryer to 350°F.
2. Per order, fry 1 lb. of Reser’s Sliced Potatoes for 2-3 minutes until golden brown throughout.
3. When crispy, drain of excess oil and toss with 1 Tbsp Korean-Style Spice Blend.
4. Place onto paper towel and set up plate.
5. Fill ramekin with ¼ cup Kimchi Dipping Sauce and place onto plate.
6. Place crispy potatoes onto plate and top with 1 Tbsp sliced green onions and sprinkle with 1 Tbsp Korean-Style Spice Blend.

• Ancho Chile Spice Blend
  • 1 cup Kosher salt
  • ½ cup Ancho chili powder
  • 3 Tbsp Granulated garlic
  • 3 Tbsp Demerara sugar
  • 2 Tbsp Black pepper, 28 mesh
  • 2 Tbsp Cumin seeds, whole
  • 2 Tbsp Smoked paprika
• Potatoes
  • 10 lb. bag Reser’s Mega Diced Redskin Potatoes (71117.14479)
  • 1 ¼ cup Avocado oil
  • ½ cup Ancho chile spice blend
  • 1 ½ cup Shallots, sliced
  • 1 ¼ cup Queso Fresco cheese, crumbled
  • 1 bunch Cilantro, rinsed and dried off

1. Preheat oven to 425°F.
2. Combine all ingredients for ancho chile spice blend in a bowl and mix well.
3. In a large bowl, toss the Reser’s Mega Diced Red Skin Potatoes with the oil, then Ancho Chile Spice Blend and shallots.
4. Place onto a full sheet pan coated with pan spray, with the potatoes in an even layer.
5. Roast in oven for 20-25 minutes, stirring halfway through, until the potatoes and shallots are golden brown.
6. Per order, place 8 oz of roasted potatoes on a small plate and top with 2 Tbsp crumbled Queso Fresco, and garnish with 10 cilantro leaves.
7. Serve immediately.

• 10 lb. Reser’s® Diced Red Potatoes (71117.14563; pictured) or Reser’s® Diced Potatoes (71117.14430)
• 1/2 cup BBQ rub
• 7 lb. Pulled pork, warmed
• 2 cups Red onion, finely diced
• 2 lb. Cheddar/Monterey Jack cheese blend, fine shredded

1. Preheat fryer to 350°F and oven to 400°F.
2. Fry 5 lbs. Reser’s Diced Red Potatoes or Reser’s Diced Potatoes for 3-4 minutes until golden brown, shake off excess oil and toss with 1/4 cup BBQ rub and keep warm.
3. Warm the pulled pork.
4. Layer ingredients as follows:
   • 2 cups potatoes
   • 1/2 cup Cheese blend
   • 5 oz Pulled pork
   • 1/4 cup Cheese blend
5. Bake for 4-5 minutes until the cheese is melted and starting to brown.
6. Garnish with finely diced red onion.

• 10 lb package Reser’s® Diced 3/4″ Potatoes RTU (71117.14431)
• 1 cup Olive oil
• 6 cups red bell pepper, diced
• 6 lb smoked Linguica sausage, diced
• 3 tablespoons Smoked paprika
• 100 Eggs, poached
• 100 oz Saffron Hollandaise (recipe below)
• Salt and pepper

Saffron Hollandaise

• 3/4 cup Water
• 1 1/2 tsp Saffron
• 24 Egg yolks
• 2 lb. unsalted butter, melted
• 1/4 cup Lemon juice
• 1 1/2 tsp Kosher salt

1. For Saffron Hollandaise, bring water to a simmer, then remove from heat and add saffron. Allow to cool.
2. Combine egg yolks and saffron water in a large bowl over double boiler and whisk until the egg mixture thickens and becomes glossy.
3. Remove from heat and gradually whisk in melted butter, returning to the double boiler as needed to keep sauce hot and loose. As sauce thickens, adjust consistency with lemon juice so that the sauce flows easily.
4. Keep covered and warm until ready to serve.
5. For Porto Hash with Poached Eggs, preheat convection oven to 400°F.
6. Toss Reser’s Diced 3/4″ Potatoes, peppers, and sausage with olive oil and smoked paprika, then season generously with salt and pepper.
7. Spread evenly without crowding across parchment-lined sheet pans and roast in oven until potatoes are tender and lightly browned, peppers have softened, and sausage is crisped about 25 to 30 minutes.
8. Portion approximately 1 1/2 cups of hash into each bowl, then top with 2 poached eggs and approximately 2 ounces Saffron Hollandaise.