2 pounds red bliss and fingerling potatoes, scrubbed well and patted dry, skins left on
4 cups vegetable oil, for frying
1/4 cup of grated Coach Farm® Aged Goat Cheese Grating Stick
1 tsp. salt
1 tsp. freshly ground black pepper
4 cups vegetable oil, for frying
1/4 cup of grated Coach Farm® Aged Goat Cheese Grating Stick
1 tsp. salt
1 tsp. freshly ground black pepper
Using a mandolin or very sharp knife, slice the potatoes into rounds as thin as possible, and place in a large bowl of water to prevent discoloration. Heat the oil in a large, heavy pot to between 340 and 350 degrees. Pat the potatoes completely dry. Add to the oil in batches and cook until golden brown, stirring with a long handled spoon to turn and cook evenly, about 2 minutes. Drain on paper towels and place in a large bowl. Toss with the grated cheese from the Coach Farm® Aged Goat Cheese Grating Stick, salt, and pepper. Serve immediately.
Serves 4
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