West Town Tavern Idaho


  • 1 pound Idaho® russet potatoes, unpeeled
  • 1 gallon canola oil, for deep-frying
  • 2 tablespoons reduced balsamic syrup (recipe follows)
  • 1 tablespoon white-truffle oil
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh rosemary
  • Kosher salt and black pepper to taste
  • Balsamic Syrup
  • Yield: Approximately 1 cup
  • 1 quart balsamic vinegar
  • 1 cup dark-brown sugar


  1. Scrub potatoes; pat dry. Using mandoline, slice potatoes crosswise into slices 1/6-inch thick.
  2. Heat canola oil to 350°F. Deep-fry potatoes until crisp and golden. Drain potatoes; transfer to 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.
  4. Notes: Chips may be made up to 24 hours ahead of service. Rosemary may be chopped and cheese grated ahead. Toss chips with the seasoning just before serving.
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.
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Yield: 1 shared appetizer or 2 side-dish servings

Susan Goss

New Orleans, LA

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