Truffle Chips

Recipe Ingredients

2 lbs	908g / 32oz	New or small red potatoes - scrubbed
		Vegetable oil - for frying
		Salt - to taste
		Freshly-ground white pepper - to taste
1 tablespoon	15ml	White truffle oil
1 cup	146g / 5.1oz	Grated Parmesan Reggiano cheese

Recipe 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.

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

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