Ingredients:

• 1 each Idaho® Russet Potato, large (approximately 12 oz)
• 1 each Chioggia or Red Beet, equal in size/weight
• 1 tsp Olive Oil
• 1 tsp Sea Salt
• 1 tsp Oak Wood Shavings
• 1 T Shallots, minced
• 2 T Capers, chopped
• 1 tsp Dijon Mustard
• 1 tsp Flat Leaf Parsley, chopped
• ½ tsp Red Wine Vinegar
• Kosher Salt, as needed
• Black Pepper, as needed
• Extra Virgin Olive Oil
• 4 T Crème Fraîche
• 2 T Fresh Dill, chopped
• ½ Lemon, juiced
• 1 bunch Chives, blanched
• ½ C Olive Oil
• ½ C Idaho® Fingerling Potato chips (for serving)
• ¼ C Microgreens
• 6 each Parsley Leaves, picked

Directions:

1. Wash potato and beet. Preheat oven to 350°F.
2. Rub beet with 1 tsp each olive oil and sea salt, then wrap with foil and roast in oven until tender (approximately 45-75 minutes). Set aside to cool.
3. Peel and small dice Idaho® Russet Potato. Slowly poach until al dente in salted simmering water. Remove from water and cold smoke using a cloche and smoking gun (oak wood). Leave potato dice under cloche for 15-20 minutes to absorb smoke.
4. Peel and dice beet to produce pieces equal in size to diced potato.
5. In a mixing bowl, add potato, beet, shallot, capers, Dijon, chopped parsley, and red wine vinegar. Mix. Season with salt, pepper, and olive oil.
6. In a separate bowl, mix crème fraîche with fresh dill, black pepper, and lemon juice. Season with kosher salt.
7. Blend blanched chives with olive oil and strain through coffee filter.
8. Plate the tartare and dill crème fraîche as desired, using the chive oil to finish the dish. Garnish with Idaho® Fingerling Potato chips, microgreens, and parsley leaves.