Posted: January 15 2011 in RecipesVegetables

Skin 1lb of potatoes and cut in 1” cubes.

Cook for 5-10 minutes until just firm. Do not overcook the potatoes or they will fall apart.

Mix ½ cup Fish Crisp Italian or Roasted Garlic & Butter with 4 tablespoons of Parmesan cheese.

Drain potatoes and roll in Parmesan cheese and Fish Crisp mixture.

Mix Fish Crisp Beer Batter as per instructions on box.

Dip coated potatoes in Fish Crisp Beer Batter and deep fry for 3–4 minutes.

Recipe from Fish Crisp’s website