Grana Padana Crusted Ozette Potatoes

INGREDIENTS:

Makes 4 servings

• 1 lb. Washington fingerling potatoes (Ozette)
• 4 cups vegetable oil
• 4 oz. shredded Grana Padana or Parmesan cheese
• 3 tablespoons extra virgin olive oil
• 2 tablespoons cracked black pepper
• 2 tablespoons minced green onion
• 2 tablespoons minced garlic
• 2 tablespoons chopped Italian parsley

DIRECTIONS

1. Scrub potatoes with vegetable brush under cold running water.  Cut in half lengthwise.  Pat dry with paper towels. 
2. In cast iron skillet or large heavy saucepan over medium high heat, heat the vegetable oil to 300°.  Add dry potatoes in batches and cook until tender and golden brown, about 5 to 10 minutes. 
3. Drain on paper towels.  In a large mixing bowl combine all remaining ingredients and stir to blend.  Add potatoes and toss to coat.  Serve hot.

Nutritional Analysis per serving:  406 calories, 12 g protein, 24 g carbohydrates, 30 g fat (65% of calories from fat), 25 mg cholesterol, 4 g fiber, 415 mg sodium.

Washington State Potatoes