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West Town Tavern Potato Chips

Posted on Friday, August 14, 2009

*To make balsamic syrup: combine 1 quart balsamic vinegar and 1 cup dark brown sugar in a saucepan. Bring to a boil, lower heat and simmer until vinegar is reduced by 75% and is syrupy. Let cool completely before using.

Makes 4-6 servings

Ingredients

1 pound

Idaho potatoes, about 2 potatoes

1 gallon

canola oil, for deep frying

1 tsp

white truffle oil

1 Tbl

reduced balsamic syrup*

1 Tbl

chopped fresh rosemary

3 Tbls

grated Parmesan cheese

to taste

kosher salt and freshly ground black pepper

Method

Scrub potatoes and pat dry, do not peel. Use a mandoline or sharp knife to slice the potatoes crosswise 1/16th inch thick.
Heat the canola oil to 350°F and deep fry potatoes until crisp and golden.
Drain potatoes and transfer to a large bowl.
Drizzle the potatoes with white truffle oil, balsamic syrup, rosemary and Parmesan cheese.
Season chips with salt and freshly ground black pepper. Toss chips well to distribute seasonings.
Serve immediately

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