The sun is shining off the snow and it is a beautiful day after a very cold week. I had a container of Costco Chicken Tortilla Soup in the fridge that was just beckoning to be made. Instead of having a nice chunk of bread with it or a plate of nachos I added a side of potatoes and it was delish. The potatoes were not as crispy as I would have liked but they were pretty darn close. Next time I will live them in for just a couple more minutes.
I sliced the potatoes to 1.75 mm on the mandolin and let them sit in a bowl of whipping cream (As I have been avoiding a trip to the store to get milk for a couple of days now). In a separate bowl I mixed approximately half a cup of flour with about 2 Tbsps Parmesan and 2 Tbsps Gruyere cheese. Taking the sliced potatoes I coated them in the floury mixture and fried them till they were turning golden brown.
They were still very soft though so I put them on a cookie sheet drizzled white truffle oil on them and let them broil for a few minutes to crisp up (about 5 min). Adding thinly sliced red onion and a side of sour cream with dill in to fill just put this over the top for a tasty side.