Parmesan Fried Potatoes

YIELD: 4 SERVINGS

1 gallon olive oil for frying
2 lbs. russet potatoes, peeled, medium diced
4 oz Parmesan cheese, grated
1 oz garlic, fresh minced
2 Tbsps. parsley, chopped

1. Heat oil to 350°F degrees, fry potato cubes in oil until golden brown, drain and keep warm.

2. Combine the potatoes, parmesan, garlic, and parsley. Season with salt and pepper to taste. Serve in a paper cone.

3. Optional: serve with herb mayo for dipping.

Recipe: Mark Newton, executive chef, Ohio State University, Columbus, OH.