Herb-Inlaid Potatoes

1. 1

   Slice potatoes lengthwise paper-thin (easiest with a mandolin) and place on cookie sheet.

2. 2

   Place a parsley leaf in the center of a slice.

3. 3

   Lay another slice of potato on top and press slices together to seal edges.

4. 4

   Edges should be free of any parsley.

5. 5

   Slices should be thin enough that the parsley leaf shows through.

6. 6

   Fry potatoes in oil to cover (300*) until crisp in the center.

7. 7

   Drain on plate or tray lined with paper towels.

8. 8

   Season to taste with salt and white pepper.

9. 9

   Store at room temperature in sealed container.

* Per serving · 4 servings · Values may vary.

No additional tips available.