Daily Special: Frites with Grana Padano Cheese, Spring Onions & Roasted Tomato Ketchup

Frites with Grana Padano Cheese, Spring Onions & Roasted Tomato Ketchup by Chef Tim Wedell from The Westin Charlotte.

Frites Directions:

  1. Wash and clean russet potatoes
  2. Slice using French fry cutter
  3. Rinse under flowing cold water in medium size batches
  4. Lay on napkin covered sheet pans and dry thoroughly
  5. Blanche in fryer at 325° until lightly golden
  6. Place on napkin lined sheet pan and place in cooler
  7. Microplane grana padano cheese
  8. Slice green onion into very thin slices on the bias

Smoked Pepper Ketchup:

  1. Smoke 12 tomatoes in perforated hotel pan
  2. Puree
  3. Add tomato puree to 1 can of tomato ketchup
  4. Add 1/3 can of chipotle peppers
  5. Season with salt, pepper and lemon zest
  6. Puree everything until smooth

To Assemble:

  1. Fry blanched frites in fryer at 360° until golden and crispy
  2. Toss with salt, pepper, fresh chopped flat leaf parsley, grana padano cheese, and sliced green onion.
  3. Drizzle with 1 tsp olive oil. Garnish with additional grana padano.
  4. Serve with smoked pepper ketchup
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