Idaho® Potato Wrapped Oyster Rockefeller


  • 3 each large Idaho® Russet potatoes
  • 24 each large oysters (West Coast Variety, preferably Hama-Hama)
  • 1 pound baby spinach
  • 6 ounces naturally smoked bacon (large dice)
  • 1 tablespoon sherry vinegar
  • 2 cups Parmesan-Leek Emulsion (recipe follows)
  • Salt & pepper
  • Parmesan-Leek Emulsion
  • 4 each leeks (medium dice)
  • 1 each yellow onion (medium dice)
  • 1 each Idaho® Russet potato (peeled and large diced)
  • 1/2 cup white wine
  • 2 cups heavy cream
  • 1/2 cup Parmesan cheese
  • 1/2 cup Italian Parsley (finely chopped)


Russet Potato
  1. Cut two potatoes in half lengthwise right down the middle. Working from the middle, with skin still on, thinly slice the potato to about the thickness of a potato chip. Make 18 chips and hold in cold water.
  2. Blanch potatoes in salted boiling water for one minute or just until you can roll the potato without it snapping.
  3. Shock in an ice bath, strain, and pat dry.
  1. Shuck oysters making sure there is no shell debris left over.
  2. Roll the oyster in the potato and secure with a toothpick.
  3. Fry in peanut oil at 350 degrees for two minutes or until the potato is golden and crispy.
  1. Cube bacon and render it over medium heat.
  2. Pour off excess bacon fat and add the spinach leaves.
  3. Wilt the spinach and finish with sherry vinegar, salt, and pepper.
  4. Parmesan-Leek Emulsion
  5. Sweat onion and leeks until translucent.
  6. Add the third russet potato and deglaze with white wine.
  7. Reduce the wine until almost gone and add the heavy cream.
  8. Cook the potato in the liquid mixture and use it as a natural thickener for the !emulsion.
  9. Finish with parmesan, parsley, salt, and pepper.
  10. Puree in a blender and hold warm for service.
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Yield: 6 servings

Alex Seidel
Fruition Farms
Larkspur, CO

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