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Parmesan Truffled Potato Chips

Instructions

Using a mandolin or very sharp, heavy knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration.
 
Heat the oil in a large, heavy pot to between 340 and 350 degrees F.
 
Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the cheese, truffle oil, salt, and pepper. Serve immediately.

Yield: 4 servings

Ingredients

  • 2 pounds red bliss, purple Peruvian, and fingerling potatoes, scrubbed well and patted dry, skins left on
  • 4 cups vegetable oil, for frying
  • 1/4 cup grated Parmesan
  • 1 tablespoon truffle oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper

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