Brooklyn Herb Inlaid Potatoes

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  • Srv: 9
  • Cal: 49
  • By: Kevin Riordan The Brooklyn Seafood, Steak and Oyster House, Seattle
Brooklyn Herb Inlaid Potatoes


  • 1 (8-ounce) Washington Russet potato
  • About 20 sprigs Italian parsley
  • Oil
  • Salt and white pepper


  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

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