Yield: 4 servings
|2.00 pounds||new or small red potatoes; scrubbed|
|1||vegetable oil; for frying|
|1||salt; to taste|
|1||freshly-ground white pepper; to taste|
|1.00 tablespoon||white truffle oil|
|1.00 cup||grated parmesan reggiano cheese|
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 -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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