Potato Scallops


Potato Scallops

  • 9 Idaho® Russet potatoes, whole
  • High-heat oil
  • Salt
  • Pepper

Spring Onion Spinach Whipped Potatoes:

  • 8 Idaho® russet potatoes, peeled and cut
  • 1 pound spinach (fresh or frozen)
  • ½ cup garlic, minced
  • 2 cups green onions, sliced
  • 1-1 ½ cups heavy cream
  • 1 cup butter, melted
  • 2 Tablespoons onion powder
  • Salt
  • Pepper

Cauliflower and Oyster Mushrooms:

  • 2 heads purple cauliflower
  • 1½ cups shallots, minced
  • 6 clusters oyster mushrooms
  • Salt
  • Olive oil


  • 2 carrots, shaved (color of your choice)


Potato Scallops:

  1. With your kitchen knife, cut 3 large russet potatoes into 1 inch slices. 
  2. Turn your oven to a temperature of 350°F.
  3. Rinse sliced potatoes with cold running water. Once done, pat dry and place to the side. 
  4. Grab a medium sauté pan (or cast iron) and pour in 1 ounce of olive oil while preheating over medium-high heat. 
  5. Season potatoes with salt and pepper on both sides. Carefully place potatoes into the pan and cook for 3 minutes on both sides, to avoid or minimize splattering.
  6. Once potatoes are cooked with a nice GBD (Golden Brown Delicious) color, move potatoes to a baking sheet and into the oven to bake for 8 minutes.
  7. After 8 minutes, pull the potatoes out of the oven and you’re good to go.

Spinach Whipped Potatoes:

  1. Start by grabbing a medium stock or sauce pot. Fill with water to about halfway full.
  2. Rinse and peel potatoes, removing all of the outer skin.
  3. Cut potatoes into cubes; add them to your water pot.
  4. Place the pot on high heat with a dash of salt to season the water. 
  5. Let the potatoes come to a boil. 
  6. In a sauté pan add 2 teaspoons of oil, bring to medium heat, and add spinach.
  7. Cook down your spinach with 4 tablespoons of fresh garlic, salt, pepper and green onions. Let cool.
  8. In a mixer add your cooked spinach, heavy cream and chopped green onions. Blend until smooth, then season.
  9. Drain potatoes and place into a mixing bowl. Fold in the spinach mixture, melted butter, garlic powder, onion powder and salt to taste.

Oven-Roasted Cauliflower: 

  1. Cut purple cauliflower into florets.
  2. Place onto a baking sheet. Season with salt, olive oil and minced shallots. 
  3. Roast in the oven for 15 minutes at 350°F.
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Yield: 12 servings

Robert Butts
Twisted Soul Cookhouse and Pours

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