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
Directions
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 3 reviews
By fbearcoco_12921585
butler, 78
on June 08, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
We originally had these chips way back on Christmas day 2005 when we were dining at Delmonico's in Ls Vegas. Our family voted that these were the best tasting chips ever. 5 years later, my hubby and I returned to the Delmonico to celebrate our anniverrsary. The first thing we ordered were these chips. My only complaint was that we waited 5 years to eat these chips again. These chips are worth every penny, and then some. If you get a chance, stop in at Delmonico's and have a wonderful dining experience. Be sure and order these chips. You won't regret it! I can't wait to return to Las Vegas, if only to get another order of these chips!
By kbress24_12586672
Las Vegas, 68
on February 17, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I used my bullet express to slice the potatoes, and even though they were thick, they still turned out great. I had made them and then tasted them at Delmonico's steak house (Owned by Emeril and the only difference was that Delmonico's was crispier (because they were thinner Otherwise the recipe was exact. I was pleased! I served these with Emeils Split Pea and Ham soup. It was a match made in heaven. Will definately make them both again... and again....
By quisibug
Stuart, FL
on May 12, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So worth indulging~The truffle oil makes the dish!Worth every calorie!
Read all 3 reviews