PEI POTATOES are such a versatile, affordable, naturally gluten-free, and adaptable vegetable. It’s hard to imagine a breakfast, lunch or dinner table where Prince Edward Island Potatoes wouldn’t make a welcome focus.
In my travels to China, I was amazed to see how this root vegetable was utilized, many times in dishes I had never seen before. These naturally low-fat tubers were presented in salads and spicy stir-fries that were as delicious as they were beautiful in appearance. When I returned home, I knew I had to share these dynamic potato flavour combinations with you. It’s important for me as a chef and as an instructor to share recipes that are suitable for the tastes and nutritional requirements that are prevalent today.
This is a fun recipe to make as a group activity with friends, family or for all the little hands in the house-hold. I like preparing these to add a unique twist to the traditional side-dish starch. Potato roses really bring visual appeal to a dish and the possibilities for variation are endless.These potato roses are prepared with a Sichuan flavour profile as I think they pair really well with PEI golden potatoes. Don’t let the chili flakes intimidate you, as the PEI Potato mellows any fire with their inherent sweetness.
Serves 8-10 people
20 Yukon Gold potatoes peeled
1 cup canola oil (more for greasing muffin tins)
2 Tbsp Szechuan peppercorns ground
6 Tbsp sesame seeds
1 Tbsp chili powder
½ Tbsp garlic powder
1 Tbsp granulated onion
1 Tbsp Kosher salt
2 Tbsp minced ginger
Line muffin tin with parchment paper and generously grease the entire tin with canola oil.
Use mandolin to slice potatoes thin enough to bend. Place in a large bowl and toss with the canola oil then add spices.
Place a piece of potato on the board and overlap another piece over 50 % of the potato repeat using 20 pieces of potato forming a line. Roll the line of potatoes up starting at one end and place in the muffin cups.
Bake 375 for 10 min then cover with foil and bake for another 10-15 min.
Chef Ilona Daniel is a spirited culinary and hospitality curator with initiatives across the globe which serve to enrich and empower all stakeholders she engages with.
Ilona has her Culinary Management Diploma with President’s Honours from the Canadian Food and Wine Institute, a Degree in Culinary Operations from the Culinary Institute of Canada, a Certification in Adult Education from UPEI & Holland College, and is in the process of completing her Med in College Leadership from the University of Prince Edward Island.
Chef Ilona Daniel is the director of her Hospitality and Foodservice Consulting firm, Tribe Fresh. She has worked with several small, mid and large sized local, interprovincial and international businesses to help manage risk, grow their business as well as develop their brand in meaningful ways. Her efforts have taken her across North America, Europe, Africa and Asia.
Chef Ilona’s business also works to execute special events hosting ambassadors and royalty from across the globe. She also works as a brand ambassador with the Prince Edward Island government, restaurants, food manufacturers and multi-national companies to market their operations via various social media channels.
Ilona is also a dedicated Culinary and Hospitality Instructor at the Culinary Institute of Canada, a Feature Food Writer for Saltwire Network, a regular contributor to CBC Radio, as well as a freelance travel & food writer. Her work has been featured in Saltscapes Magazine, Chatelaine, Harrowsmith, The Globe and Mail, Salty Magazine, and East Coast Living Magazine.
Chef Ilona has appeared on several television programs including The Marilyn Denis Show, Breakfast Television Toronto and Vancouver, Global Morning Calgary, FOX UK, Ethiopian Broadcast Service, as well as programs on VICE TV and APTN. Untamed Gourmet, episode “PEI Lobster” hosted by Chef Ilona was nominated for a Canadian Screen Award.
In her spare time, Ilona enjoys painting, and chasing the best sunsets from tip-to-tip of her beloved Island home.