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.
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
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.