Idaho® Potato Panzanella Stack


• ½ bunch basil, about 2 cups
• ¼ cup olive oil
• Salt and pepper, to taste

• ½ cup balsamic vinegar
• ¼ cup honey

• 8 ripe plum tomatoes, seeded and diced
• ½ cup bacon, cooked and chopped
• ½ cup fresh basil, coarsely chopped
• ¼ cup fresh parsley, finely chopped
• 2 tablespoons garlic, finely minced
• 1 tablespoon fresh lemon juice
• ½ tablespoon extra-virgin olive oil
• 1 teaspoon fresh tarragon, finely minced
• ¼ teaspoon crushed red pepper flakes
• Salt and pepper, to taste

• 2 large Idaho® Russet Potatoes
• Kosher salt and white pepper, to taste
• Olive oil as needed for frying (optional)
• Basil Oil (see recipe)
• Balsamic Reduction (see recipe)
• 2 plump medium tomatoes, sliced
• 2 tablespoons extra-virgin olive oil
• 8 thin slices fresh mozzarella cheese, seasoned with salt and pepper
• 1 head baby romaine hearts, cut into 8 slices and lightly grilled
• Bacon Bruschetta (see recipe)


1. Combine all the ingredients in a blender and purée until smooth, about 20-30 seconds.

1. Place the vinegar and honey in a saucepot over high heat, bring to a boil, reduce heat to low, and simmer until reduced by half. Let cool.

1. Combine all the ingredients except salt and pepper in a bowl, then add salt and pepper to taste. Set aside, unrefrigerated, for 3 hours.

1. Wash and slice each potato into 6 long planks (12 pieces total); season with kosher salt and white pepper. Fry planks in olive oil or bake until tender; let cool.
2. Drizzle a plate with some Basil Oil and Balsamic Reduction.
3. Gently toss tomato slices in olive oil and season with salt and pepper.
4. Per portion: Lay a slice of potato onto the plate, followed by a tomato slice, a mozzarella slice and a slice of grilled romaine. As you layer, drizzle each component with Basil Oil and Balsamic Reduction.
5. Repeat the layering process and top with one piece of potato, then garnish with 1 tablespoon of the Bacon Bruschetta.

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Yield: 4

Eric Le Vine
Formerly of - Morris Tap & Grill
Randolph, NJ

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