Blind Dog Potato Pave Easter Recipe


Blind Dog Restaurant & Sushi is serving up a delicious featured recipe that is perfect for your Easter celebration. This beautiful and intricate potato pave recipe below is sure to wow all of your guests.

And while you are here, we thought we would let you know that locals nights are back. Also to note, Blind Dog Grill will be hosting the Big Nugget Gala — with the PC High School Booster Club — from 5-9 p.m. April 29. All proceeds go to support PCJS sports and activities. Tickets are $75 and can be purchased at the door.

Tuesdays: Happy hour lasts all night in the Blind Dog Bar from 5 p.m. Enjoy a delicious range of apps and sushi half price all night. Ask your server for the happiest of hours menu!  

Wednesdays: Buck-a-Shuck is back. Just $1 per freshly shucked oyster in the Blind Dog bar from 5 p.m.

Other Nights: Half price sushi and happy hour is back from 5-6 p.m. in the bar.

Restaurant Park City

Blind Dog Sweet Potato Pave


  • 1 tablespoon butter, unsalted
  • 1 poblano pepper (2 if you like spice)
  • 2 cups heavy cream
  • 1 shallot, peeled
  • 3 cloves garlic, peeled
  • Sea Salt and freshly ground black pepper
  • 7 sweet potatoes, unpeeled (optional), thinly sliced by a mandolin (can also use any kind of potato)


  1. With a blowtorch, a grill or the flame of a gas burner evenly char the skin of the poblano pepper, being careful not to burn the skin. This process is just enough char to pop the skin from the flesh of the pepper and add flavor. Place the pepper into the paper bag or the zip-lock for five minutes. Take the poblano out of the bag and peel away the charred skin and seeds with your hands (gloves are optional). Reserve the flesh of the pepper. Some folks prefer to rinse the charred skin and seeds from the pepper; Since the pepper will be mixed into the heavy cream perfection isn’t necessary or much fun.
  2. Use the unsalted butter to evenly butter your baking dish.
  3. Thinly slice the potatoes on the mandolin while the pepper is in the bag.
  4. Put the cleaned pepper, the shallot, the garlic into the blender and puree. Add the heavy cream into the blender and mix only until the peppers are mixed into the cream. Be careful not to whip the cream.
  5. Spread about a ¼ cup of the poblano cream mixture over the bottom of the buttered baking dish.
  6. Place two even layers of the sweet potato slices over the bottom of the baking dish.
  7. Pour about a half cup of the poblano cream mixture over the layer of sweet potatoes. Season the layer with sea salt and pepper.

Blind Dog Restaurant & Sushi
1251 Kearns Blvd Park City UT 84060
Ph 435 655 0800


About Author

Hailing originally from the East coast, Beth was drawn to the beauty and lifestyle of the West over 8 years ago. She now calls PC home, with her husband, fur babies and new baby girl, Nola. Having lived all over the US, and traveled to about 40 countries, she is always in search of new adventure and culinary exploration. When she isn't busy in the Marketing world, she loves to create, cook, and is inspired by all things nature.

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