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, ...

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