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Potato Taco with Herbed Vinaigrette

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ServingsServes 24
Potato Type: Russet

Dish

Main Dish

Serving

Serves 24

Ingredients

+

Herb Vinaigrette

  • 1/4 cup parsley, chopped
  • 2 cloves garlic, chopped
  • 2 Tablespoons lemon juice
  • 2 Tablespoons orange juice
  • 2 Tablespoons dijon mustard
  • 2 Tablespoons basil
  • 2 Tablespoons oregano, chopped
  • 2 Tablespoons thyme, chopped
  • 2 Tablespoonsmint, chopped
  • 1/2 Tablespoon sugar
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon red pepper flakes
  • Salt to taste
  • 1/2 cup champagne vinegar
  • 1/2 cup cider vinegar
  • 2 cups extra virgin olive oil
+

White Bean Hummus

  • 1 15 oz. can white beans, drained
  • 1 bunch parsley, roughly chopped
  • 2 cups pickled scallions
  • 2 cups tahini
  • 1 cup extra virgin olive oil
  • 1/4 cup red onions, diced
  • 2 Tablespoons sriracha
  • 1 Tablespoon kosher salt
  • 1 Tablespoon roasted garlic
  • 1 Tablespoon lemon juice
  • 1 Tablespoon paprika
  • 1 Tablespoon garlic powder
  • 1/2 teaspoon cajun seasoning
  • 1/2 teaspoon onion powder
+

Potato Taco

  • 6-inch flour tortillas
  • 1 Tablespoon white bean hummus
  • 1/4 avacodo
  • Russet potatoes, diced, steamed, fried
  • Herb vinaigrette

Preparation

Herb Vinaigrette

  1. Place the parsley, garlic, lemon juice, orange juice, Dijon mustard, basil, oregano, thyme, mint, sugar, cayenne, red pepper flakes and salt in the food processor and puree to a smooth paste.
  2. Add the champagne and cider vinegars and pulse to mix.
  3. Turn on food processor and slowly drizzle the oil in until emulsified. Set aside.

White Bean Hummus

  1. Combine all of the ingredients in the bowl of a food processor.
  2. Puree until smooth. Set aside.

Potato Taco

  1. Toast the flour tortilla in a dry pan over medium-high heat.
  2. Spread white bean hummus down the center of the tortilla.
  3. Place ¼ avocado, sliced, in the tortilla.
  4. Add the fried, diced potatoes.
  5. Top with herb vinaigrette.

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Recipe By: Chef Aaron Parsons, Five Horses Tavern

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