Parmesan Fried Idaho® Potatoes

Mark Newton

Executive Chef

The Ohio State University
Columbus, OH

Parmesan Fried Idaho® Potatoes Download Hi-Res Image »
Yield: 4 servings

Share this Recipe


  • 2 pounds Idaho® Russet potatoes peeled and medium diced
  • 4 ounces Parmesan cheese, grated
  • 1 ounce garlic, fresh minced
  • 1 gallon olive oil for frying, heated to 350 degrees
  • 2 tablespoons parsley, chopped


  1. Heat oil to 350 degrees, fry cubes in oil until golden brown, drain and keep warm.
  2. Combine the Idaho® potatoes, parmesan, garlic, and parsley. Season with salt and pepper to taste.
  3. Serve in a paper cone.
  4. Optional: serve with herb mayo for dipping.