Joe's Stone Crab Jennies Potatoes copycat recipe by Todd Wilbur
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Joe's Stone Crab Jennies Potatoes

Score: 3.86. Votes: 7
In stock (1 item available)
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Joe's Stone Crab knows how to make mashed potatoes special. Chunks of fontina cheese are mixed into these creamy potatoes, and the dish comes to your table with a golden crust of crispy asiago breadcrumbs. The secret blend of panko breadcrumbs, butter and shredded asiago cheese is patted down onto the potatoes, and then the whole dish is broiled until the top is golden brown.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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  • 4 medium russet potatoes
  • 1 1/2 cups half-and-half
  • 3/4 cup salted butter
  • 1 teaspoon salt
  • 2 cups (8 ounces) cubed fontina cheese
  • 1/4 cup salted butter, cut into cubes
  • 1/2 cup grated fontina cheese
  • 1 cup panko breadcrumbs
  • 1/3 cup shredded asiago cheese
  • 1 teaspoon paprika
  • 1 tablespoon minced fresh parsley
  • 1/8 teaspoon salt
  • 1/4 cup salted butter, melted
  • Do This
    • Restaurant/Brand
      Joe's Stone Crab
    • Instructions

      1. Peel the potatoes and chop them into quarters. Put the potatoes into a large saucepan and cover them with water. Add a couple pinches of salt. Bring the water to a boil over medium heat, and boil for 20 to 25 minutes or until the potatoes are tender. Strain potatoes.

      2. Push potato chunks through a ricer back into the saucepan. You can also use a potato masher.

      3. Add half-and-half, butter and salt to the pan. Cover and set over medium/low heat. Stir occasionally until hot. Stir in fontina cheese and turn off the heat. Set oven to broil. 

      4. Make breadcrumb topping by combining panko, asiago, paprika, parsley and salt in a medium bowl. Stir in melted butter. 

      5. Spoon potatoes into a casserole dish. Smooth the top of the potatoes with a spatula, then spread the 1/4 cup cubed butter on top, followed by 1/2 cup grated fontina cheese. Use your hands to cover the top of the potatoes with the asiago breadcrumb topping.

      6. Set the dish under your broiler for 1 to 2 to minutes or until the breadcrumbs turn light brown.

      Makes 8 servings.

Average rating:

Score: 3.86. Votes: 7
Rating of votes (7)
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2 customers
May 25, 2006, 22:00

Great Recipe. Not too expensive at all. The cheeses do cost more then processed.. but are still VERY affordable. And was WELL worth the extra $1-$2 for the cheeses.. as it was Yumm-o!

May 24, 2006, 22:00

Are you sure the half and half amount is correct? This was very runny. I thought it would have a thicker consistency - more like mashed potatoes. The flavor was very good, but I won't make it again.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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