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Categories:Viewed: 42 - Published at: 5 years ago
Ingredients
- 1 -2 russet potato, 8 ounces each
- Italian parsley
- vegetable oil, for frying
- salt
- white pepper
Method
- Slice potatoes lengthwise paper-thin (easiest with a mandolin) and place on cookie sheet.
- Place a parsley leaf in the center of a slice.
- Lay another slice of potato on top and press slices together to seal edges.
- Edges should be free of any parsley.
- Slices should be thin enough that the parsley leaf shows through.
- Fry potatoes in oil to cover (300*) until crisp in the center.
- Drain on plate or tray lined with paper towels.
- Season to taste with salt and white pepper.
- Store at room temperature in sealed container.
- Makes about 18 pieces.
