Peak® Truffle Brabant
Peak® Truffle Brabant
Directions
- Bring water to a boil and cook diced potatoes about 50%. Remove from water and dry off.
- Heat oil in fryer to 350 degrees. Cook potatoes in oil until golden brown, about 3-4 minutes.
- Remove from fryer and place in a bowl with butter, salt, pepper, parsley, and truffle oil.
- Toss to coat, plate, and sprinkle with shaved Parmesan cheese.
Ingredients
- 2 lbs Peak Fresh Produce® Potato(es), peeled and large dice
- 2 qt water
- Brilliance® oil, for frying
- 1 cup Piancone Cheese Parmesan, shaved
- 4 tbsp Nature's Best Dairy® Butter, unsalted, room temperature
- 1/4 tsp Magellan® sea salt
- 1/4 tsp Magellan® Black Pepper, ground
- 1 tbsp Peak Fresh Produce Parsley, minced
- 4 tbsp Piancone® White Truffle oil
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
