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Yield: 7 Servings (12 oz. each)
Suggested Menu Price: $5.25
Total Food Cost Per Serving: $0.96
Gross Profit Per Portion: $4.29
Food Cost Percent: 18.28
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| Skin-on french fries dusted with Asiago cheese, served with a creamy artichoke and caper dipping sauce. |
| Ingredients |
| Tapenade Sauce |
| Artichoke Hearts, canned, drained |
14 oz |
| Pine Nuts, toasted |
2 oz |
| Capers |
2 oz |
| Lemon Juice, fresh |
2 tsp |
| Garlic Cloves, fresh |
3 ea |
| Rosemary, fresh, stemmed |
1 tbsp |
| Parsley, finely chopped |
2 tbsp |
| Mayonnaise |
10 oz |
| Fries |
| Conquest 3/8" Skin-On Straight Cut |
4 1/2 lbs |
| Olive Oil |
as needed |
| Sea Salt, finely ground |
3 1/2 tsp |
| Asiago Cheese, finely ground |
3 oz |
| Parsley, finely chopped |
7 tsp. |
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| Recipe Method |
| To prepare the Tapenade Sauce:
Combine the artichokes, pine nuts, capers, lemon juice, garlic, rosemary and parsley in a food processor. Pulse and puree the ingredients until a coarse paste is formed. Remove the paste from the processor bowl and stir in the mayonnaise. Refrigerate and hold for service.
To serve the fries:
Fry 10 oz. of the Simplot fries according to the package directions. Remove from the fryer and drain them briefly. Transfer the fries to a warm stainless steel bowl, mist with olive oil and sprinkle with 1/2 tsp. of salt, 1 tbsp. Asiago cheese and 1 tsp. of parsley. Toss to coat. Serve immediately with a 4 oz. cup of Tapenade Sauce. |
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