Parmesan Fried Idaho® Potatoes
Source:
Mark Newton
The Ohio State University
Columbus, OH
Yield:
4 servings
Ingredients:
2 pounds Idaho® Russet potatoes peeled and medium diced
4 ounces Parmesan cheese, grated
1 ounce garlic, fresh minced
1 gallon olive oil for frying, heated to 350 degrees
2 tablespoons parsley, chopped
Directions:
Heat oil to 350 degrees, fry cubes in oil until golden brown, drain and keep warm.
Combine the Idaho® potatoes, parmesan, garlic, and parsley. Season with salt and pepper to taste.
Serve in a paper cone.
Optional: serve with herb mayo for dipping.