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

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

Yield: 4

Ingredients:

Balsamic Syrup:

Directions:

  1. Scrub potatoes; pat dry. Using mandoline, slice potatoes crosswise into slices 1/16-inch thick.
  2. Heat canola oil to 350°F. Deep-fry potatoes until crisp and golden. Drain potatoes; transfer to a large bowl.
  3. 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. 
Balsamic Syrup:
  1. Combine vinegar and brown sugar in a saucepan.
  2. Bring to boil. Reduce heat to low; simmer until reduced by three-quarters. Let cool before using; reserve refrigerated.
  3. Note: Balsamic syrup may be made a week ahead of service.