Truffle chips

Yield: 4 servings

Measure Ingredient
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@...

10-24-1998

Recipe by: Emeril Lagasse

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