From: Corporate Chef Russell C. Skall, Fleming's Prime Steakhouse & Wine Bar, Tampa, FL. Yield: 4 appetizer servings. 10 oz. yucca, peeled, all red skin removed, cut into 3” pieces 5 tsp. kosher salt, divided 10 oz. Idaho® potatoes, peeled, cut into large pieces ½ tsp. each: paprika, finely ground black pepper, onion powder, cayenne pepper, dried oregano, dried thyme, garlic powder ¾ cup plus 2 Tbsp. all-purpose flour 2 Tbsp. salted ...

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