- Serves: 3
- 1 large russet Burbank Idaho potato
- 3 tablespoons soft cream cheese- Idaho
- 3 teaspoons local caviar or salmon roe
- 4 sprigs fresh dill- Idaho
- 2 red radishes- Idaho
- Olive oil as needed
Place potato lengthwise on a flat surface and slice at a 45 degree angle, making 3 thin slices from center of potato, like a potato chip. Immerse in boiling water or a steamer for 5 seconds to soften and make pliable, then set aside and let cool. Next, fold soften potato slices like a taco shell, and using tongs dip in 350° F oil and fry until crisp. Option – spray with olive oil and bake in a 325°F oven until hard and golden brown. Set aside.
Lay remainder of potato portions flat with skin side up and cut a V-shaped wedge out of top (see photo) to make a taco shell stand. This V cut will let the taco sit upright on the stand. Coat potato stands with olive oil and bake for 45 minutes at 400° F or fry in 350° F oil for 5 to 10 minutes until golden brown. Set aside. With a stick blender or hand whip, whip the cream cheese until soft. Place whipped cream cheese in a pastry bag with a small round tip. Slice a red radish very thin, then cut into strips and immerse in ice water. Take the taco shell-style potato boat in one hand, hold gently and pipe the cream cheese into the bottom of the shell, about ¾ full. Remove radish strips from water and add one-third of the strips to each filled shell. Add 1 teaspoon of caviar or salmon roe to the center top of each shell and garnish with 3 or 4 small sprigs of fresh dill. Place each taco in the cooked potato stand.