YIELD: 4 SERVINGS
1 gallon olive oil for frying
2 lbs. russet potatoes, peeled, medium diced
4 oz Parmesan cheese, grated
1 oz garlic, fresh minced
2 Tbsps. parsley, chopped
1. Heat oil to 350°F degrees, fry potato cubes in oil until golden brown, drain and keep warm.
2. Combine the potatoes, parmesan, garlic, and parsley. Season with salt and pepper to taste. Serve in a paper cone.
3. Optional: serve with herb mayo for dipping.
Recipe: Mark Newton, executive chef, Ohio State University, Columbus, OH.
