Brooklyn Herb Inlaid Potatoes

Directions

1. Scrub potatoes with a vegetable brush under cold running water. Using a mandoline, slice potatoes paper-thin lengthwise and arrange on a cookie sheet.

2. Place a parsley sprig on the center of half the slices. Top each parsleyed slice with a similar-sized potato slice. Press slices together to seal edges, being sure parsley is inside the edges for a complete seal.

3. In deep-fryer or large saucepan with at least 3 inches of oil heated to 300°F, fry potato slices, a few at a time, until crisp in the center.

4. Drain on paper towels. Sprinkle with salt and white pepper. Store at room temperature.

    

   Also pictured: Brooklyn Horseradish Mashers