Gaufrette potatoes topped with cilantro cream

2 servings

Ingredients

Quantity Ingredient
¼ cup sour cream
1.00 tablespoon chopped cilantro leaves
1 salt; to taste
1 freshly-ground black pepper; to taste
1 vegetable oil; for frying
1.00 large idaho potato; peeled
1.00 small truffle

Directions

In a small bowl combine sour cream and cilantro; season to taste with salt and pepper. Set aside. In a deep skillet heat about ½-inch oil over medium heat to 360 degrees. Using a mandoline or ridged slicer on a box grater, cut potato into ⅛- to ¼-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 -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-21-1997

Recipe by: Emeril Lagasse

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