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Ingredients
- Vegetable oil, for frying
- 2 Idaho potatoes, peeled, and thinly sliced
- Finely grated Parmesan, for dusting
- Essence, for dusting, recipe follows
Method
- Heat oil in a deep-fryer or in a large, heavy pot to 360 degrees F. (If using a large, heavy pot, only fill oil halfway up the sides of the pot).
- Carefully add potatoes to hot oil and fry until golden brown.
- Remove from oil with a spider strainer or slotted spoon, and drain on plates lined with paper towels.
- Sprinkle with Parmesan and Essence.
- Serve with pork barbecue sandwiches.
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William and Morrow, 1993.
