West Town Tavern Potato Chips

November 22, 2010

Serves 4 to 6

2 large russet potatoes, peel on, about 1 pound
2 quarts canola oil, for deep-frying
1 teaspoon white truffle oil
2 tablespoons Balsamic Syrup (recipe, page 44)
1 tablespoon chopped fresh rosemary leaves
3 tablespoons grated Parmesan
Kosher salt and freshly ground black pepper, to taste

These chips were a hit at the Tavern the moment we put them on the menu. People order them to munch while they enjoy a glass of wine and look over the evening's specials. I don't know too many people who don't love crispy potato chips, and the additions of Parmesan, balsamic, rosemary and truffle make these an elegant snack. Scrub potatoes well and pat dry. Slice the peel-on potatoes crosswise 1/8 inch thick. A mandoline makes this easy but a sharp knife works as well. In a 6-quart stockpot over medium heat add the oil and heat to 350 degrees F. Fluff up the potato slices to separate them and add them in batches to the hot oil. Don't add too many slices at once or the oil temperature will drop and the chips won't be as crisp. Use a deep-fry thermometer to make sure the oil stays at 350 degrees F. Deep fry the chips until crisp and golden. Drain on paper towels and transfer to large bowl. Drizzle potato chips with white truffle oil and Balsamic Syrup, then sprinkle with rosemary and Parmesan. Season chips with salt and pepper. Toss well to distribute seasonings. Serve immediately.

Raise a Glass
New World rosé stands up to all the sweetness of the Balsamic Syrup, resin of the rosemary and aged quality of the Parmesan. Pick a varietal that usually produces a hearty red (in pink form) such as cabernet sauvignon, syrah or zinfandel.

Not up for making your own chips? Buy unflavored kettle or rustic-style chips and toss with the seasonings as directed in the recipe. This is one time I buy low-salt or unsalted chips, just so I can add my own seasonings.

Reprinted with permission copyright West Town Tavern: Contemporary Comfort Food by Susan Goss with Drew Goss

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