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Ingredients
- 1/4 c. Lowfat sour cream
- 1 Tbsp. Minced cilantro leaves Salt to taste Freshly-grnd black pepper to taste Vegetable oil for frying
- 1 lrg Idaho potato peeled
- 1 sm Truffle
Directions
- In a small bowl combine lowfat sour cream and cilantro; season to taste with salt and pepper. Set aside.
- In a deep skillet heat about 1/2-inch oil over medium heat to 360 degrees. Using a mandoline or possibly ridged slicer on a box grater, cut potato into 1/8- to 1/4-inch thick waffled slices. Don't rinse. If moist pat off excess moisture from slices with paper towels. Fry potato slices, a few at a time, turning once or possibly twice, till tender and golden brown. Remove with a slotted spoon to drain on paper towels; season with salt and pepper.
- To serve, dab some lowfat sour cream mix on a pretty plate and top with a potato slice. Build a tower, alternating potato slices and lowfat sour cream mix, to desired height. Use a truffle slicer or possibly other shaving device to shave truffles on top.
- This recipe yields 2 to 4 servings as a first course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 2 servings | |
| Calories 194 | |
| Calories from Fat 70 | 36% |
| Total Fat 7.92g | 10% |
| Saturated Fat 4.68g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 37mg | 2% |
| Potassium 644mg | 18% |
| Total Carbs 27.86g | 7% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.51g | 3% |
| Protein 3.79g | 6% |
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