There’s no better treat than homemade chips, especially when they’re glamorized with truffle oil, rosemary and Parmesan cheese.
March 2009
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Product Reviews / Main Nibbles / Snacks
Homemade Potato Chips
With Parmesan, Rosemary, Balsamic Syrup & White Truffle Oil
Homemade potato chips are a real treat. This recipe by Chef Susan Gross of the West Town Tavern in Chicago is a gourmet take on the popular potato chip. If you don’t like sweet things or want to cut down on sugar, omit the balsamic syrup. You can buy the white truffle oil at any specialty food store. For best results, use a top quality Parmigiano Reggiano or Grana Padano.
This recipe is compliments of the Idaho Potato Commission. Serves 4.
Ingredients
- 4 Idaho russet potatoes, 100 count
- 1/4 cup grated Parmesan cheese
- 1 tablespoon balsamic syrup
- 1-1/2 teaspoons white truffle oil
- Kosher salt and fresh-ground black pepper to taste
For Balsamic Syrup
- 1 cup balsamic vinegar
- 1/4 cup dark brown sugar
Preparation
- Scrub potatoes and slice crosswise 1/8" thick on a mandoline.
- Deep fry potatoes 350°F until crisp. Drain well.
- Place potatoes in a large bowl and toss with the Parmesan and rosemary.
- Drizzle with the balsamic syrup and truffle oil and toss again.
- Season with salt and pepper.
- Serve immediately.
For Balsamic Syrup
- Combine balsamic vinegar and sugar in a saucepan.
- Bring to a boil, stir to dissolve sugar and simmer rapidly 20-30 minutes until vinegar reduces to syrupy consistency and coats the back of a spoon.
Recipe and photo © Idaho Potato Commission. All rights reserved. All other material
Lifestyle Direct, Inc. All rights reserved.
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