| 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.
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