Brooklyn Herb Inlaid Potatoes
- Srv: 9
- Cal: 49
- By: Kevin Riordan The Brooklyn Seafood, Steak and Oyster House, Seattle
- 1 (8-ounce) Washington Russet potato
- About 20 sprigs Italian parsley
- Salt and white pepper
Scrub potatoes with a vegetable brush under cold running water. Using a mandoline, slice potatoes paper-thin lengthwise and arrange on a cookie sheet.
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.
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.
Drain on paper towels. Sprinkle with salt and white pepper. Store at room temperature.
Also pictured: Brooklyn Horseradish Mashers