Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 4 cups peeled and diced white potatoes (about 2 pounds)

  3. 1 1/2 teaspoon salt

  4. 3/4 cup heavy cream

  5. 1/4 cup (1/2 stick) unsalted butter, cut into cubes

  6. 1 head Roasted Garlic

  7. 2 cups spinach - washed, stemmed, and roughly torn

  8. 1/8 teaspoon freshly ground white pepper

Instructions Jump to Ingredients ↑

  1. Combine the potatoes and 1 teaspoon of the salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork-tender, about 20 minutes. Drain.

  2. Return the potatoes to the pan and, over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream, butter, garlic, and spinach. Stir to mix well. Add the remaining 1/2 teaspoon salt and the white pepper. Mix well. Serve immediately.

  3. Heat 4 inches of oil in a large pot or electric fryer to 360 degrees F.

  4. Drop the strips, all at one time, into the hot oil. Be very careful as the hot oil may splatter. Using a slotted spoon or spatula, gently stir the strips around in the oil until golden brown, about 1 minute. Remove and drain on paper towels. Sprinkle with salt to taste.

  5. Divide into four equal portions and stack on top of each tuna steak.


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