| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Emlive07 | 4 | servings | |
INGREDIENTS
| 2 | lb | New or small red potatoes; scrubbed |
| Vegetable oil; for frying | ||
| Salt; to taste | ||
| Freshly-ground white pepper; to taste | ||
| 1 | tb | White truffle oil |
| 1 | c | Grated Parmesan Reggiano cheese |
INSTRUCTIONS
If you have one, use a mandoline to slice the potatoes paper-thin. Soak the slices in cool water for 30 minutes and drain. Pat dry completely with paper towels. Preheat the fryer to 360 degrees. Deep-fry the potatoes until golden brown, 3 to 5 minutes. Drain on paper towels. Season with salt and pepper. Transfer the potatoes to a large mixing bowl and toss with the truffle oil and cheese. Serve immediately. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse - adapted from his EMERIL'S TV DINNERS (c) 1998 - William Morrow Publishing From the TV FOOD NETWORK - (Show # EM-SP03 broadcast 10-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-24-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“Don’t miss life’s best. Find God.”