Truffle Chips

2 Pound New or small red potatoes; scrubbed
Vegetable oil; for frying
Salt; to taste
Freshly-ground white pepper; to taste
1 Tablespoon White truffle oil
1 Cup Grated Parmesan Reggiano cheese

If you have one, use a mandoline to slice the potatoes paper-thin. Soak the
slices in cool water for 30 minutes and drain. Pat dry completely with paper
towels. Preheat the fryer to 360 degrees. Deep-fry the potatoes until golden
brown, 3 to 5 minutes. Drain on paper towels. Season with salt and pepper.
Transfer the potatoes to a large mixing bowl and toss with the truffle oil
and cheese. Serve immediately. This recipe yields 4 to 6 servings.