Parmesan Fried Idaho® Potatoes
The Ohio State University
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
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.