Instructions: Preheat the fryer.

Using a mandoline, slice the new potatoes, paper thin. Soak the potatoes for 30 minutes and drain. Pat the potatoes completely dry and place in the fryer. Fry the potatoes until golden-brown, about 3 to 5 minutes. Remove the potatoes from the fryer and drain on a paper-lined plate. Season the potatoes with salt and pepper.

Place the potatoes in a mixing bowl and toss with the Truffle oil and grated Parmesan cheese. Serve the potatoes immediately.

This recipe yields 4 to 6 servings.

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