West Town Tavern Potato Chips
Crisp, homemade potato chips served West Town Tavern-style, tossed with a drizzle of sweet and tangy balsamic syrup, white-truffle oil, freshly grated Parmesan cheese and fresh rosemary. So good, resistance is futile!
1 pound Idaho® russet potatoes, unpeeled
1 gallon canola oil, for deep-frying
2 tablespoons reduced balsamic syrup (recipe follows)
1 tablespoon white-truffle oil
3 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped fresh rosemary
Kosher salt and black pepper to taste
1 quart balsamic vinegar
1 cup dark-brown sugar
- Scrub potatoes; pat dry. Using mandoline, slice potatoes crosswise into slices 1/6-inch thick.
- In deep-fat fryer or large, deep saucepan, heat canola oil to 350°F (175°C).
- Deep-fry potatoes until crisp and golden. Drain potatoes well on paper towels; transfer to a large bowl.
- Drizzle potatoes with balsamic syrup and white-truffle oil. Sprinkle with Parmesan and rosemary. Season chips with salt and pepper. Toss well to distribute seasonings. Serve immediately.
- For Balsamic Syrup: Combine vinegar and brown sugar in a saucepan. Bring to boil. Reduce heat to low; simmer uncovered until reduced by three-quarters. Let cool before using; store unused portion in refrigerator.
Makes 4 servings.
- Chips may be made up to 24 hours ahead of service.
- Rosemary may be chopped and Parmesan cheese grated ahead.
- Toss chips with the seasoning just before serving.
- Balsamic syrup may be made ahead.
Recipe and photograph provided courtesy of Idaho Potato Commission.