- 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
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.
Truffled Mashed Potatoes
Parmesan Truffled Potato Chips
Potato Crusted Lobster Tails With Truffled Mashed Potatoes
Truffle Risotto With Parmesan Croutons
Grilled Vietnamese-Style Chicken Wings
Chili Con Queso
Caramelized Salmon Deviled Eggs
Smoked Sausage Sandwiches With Beer-braised Onions
Chicken and Smoked Sausage Gumbo
Fresh House Made Guacamole