Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz New or small red potatoes - scrubbed

  2. Vegetable oil - for frying

  3. Salt - to taste

  4. Freshly-ground white pepper - to taste

  5. 1 tablespoon 15ml White truffle oil

  6. 1 cup 146g / 5.1oz Grated Parmesan Reggiano cheese

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. This recipe yields 4 to 6 servings.


Send feedback