Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.
Ingredients
½ cup US Frozen Straight Cut Fries, cut into dices
½ cup Corned Beef
1 small bunch Kale
1/8 tsp Salt
1 pc Red Onion, thinly sliced
3 pcs Shishito Pepper
2 tbsp Butter
⅛ tsp Freshly Ground Black Pepper
2 tbsp Sharp Cheddar, grated
3 pcs Batard Bread Loaves
Preparation
Shallow fry the diced-up US frozen straight cut fries until crispy and set aside.
Sauté the corned beef in half the butter until lightly browned and towards the end toss in the chopped kale, continue to sauté until the kale is wilted.
Transfer the contents to a plate and set aside.
In the same cleared pan melt the remaining 1 tbsp. of butter and toast both sides of the bread thoroughly.
In a hot pan reheat the corned beef mixture, toss in the crispy diced US frozen straight cut fries and sharp cheddar. Season with salt and pepper.
Spoon over the crispy toasted bread and top with shishito peppers and red onion slices.
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