Gaufrette Potatoes Topped with Cilantro Cream

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Gaufrette Potatoes Topped with Cilantro Cream Ingredients

1/4 c Sour cream	Vegetable oil; for frying
1 tb Chopped cilantro leaves	1 lg Idaho potato; peeled
Salt; to taste	1 sm Truffle
Freshly-ground black pepper;

Instructions for Gaufrette Potatoes Topped with Cilantro Cream

In a small bowl combine sour cream and cilantro; season to taste with salt and pepper. Set aside. In a deep skillet heat about 1/2-inch oil over medium heat to 360 degrees. Using a mandoline or ridged slicer on a box grater, cut potato into 1/8- to 1/4-inch thick waffled slices. Do not rinse. If moist pat off excess moisture from slices with paper towels. Fry potato slices, a few at a time, turning once or twice, until tender and golden. Remove with a slotted spoon to drain on paper towels; season with salt and pepper. To serve, dab some sour cream mixture on a pretty plate and top with a potato slice. Build a tower, alternating potato slices and sour cream mixture, to desired height. Use a truffle slicer or other shaving device to shave truffles on top. This recipe yields 2 to 4 servings as a first course. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-049 broadcast 04-11-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-21-1997 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.

Main Ingredient: PotatoCuisine: Uncategorized

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