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West Town Tavern Potato Chips with Parmesan, Rosemary, Balsamic Syrup and White Truffle Oil

Serves4
IngredientsPotatoes
Day PartLunch, Dinner
Menu PartSide Dish
Cuisine TypeAmerican

Made fresh to order, these chips are a great pairing with any dish. The Russet potatoes are cut into thin slices and then fried with salt, truffle oil, grated Parmesan cheese and a sweet/savory balsamic syrup.

Ingredients

For the balsamic syrup:
1 cup balsamic vinegar
1⁄4 cup dark brown sugar

For the potato chips:
4 Idaho Russet Potatoes, 100 count
1⁄4 cup grated Parmesan cheese
1 1⁄2 tsp. rosemary
1 tbsp. balsamic syrup (directions follow)
1 1⁄2 tsp. white truffle oil
Kosher salt and ground black pepper, to taste
 

Steps

  1. Prepare syrup: Combine balsamic vinegar and dark brown sugar in a saucepan. Bring to a boil, stirring to dissolve sugar. Simmer rapidly 20 to 30 minutes, until vinegar reduces to syrupy consistency and coats the back of a spoon.
  2. Scrub potatoes and slice crosswise 1⁄8-in. thick on a mandoline. Deep fry potatoes in 350°F oil until crisp. Drain well.
  3. Place potatoes in a large bowl and toss with the Parmesan cheese and rosemary. Drizzle with the balsamic syrup and truffle oil and toss again. Season with salt and pepper and serve immediately.

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