Idaho Potato Crisps with Egg & Truffle Oil


  • 3 large Idaho® potatoes, skin on, well-scrubbed
  • 4 teaspoons malt vinegar powder OR red wine vinegar powder
  • 4 teaspoons finely minced parsley
  • Salt to taste
  • Truffle oil

 For poached eggs

  • 4 large eggs
  • 1 tsp white vinegar


Fry chips:

  1. Using the thinnest setting, slice potatoes with a mandolin into a large bowl of ice water.
  2. Preheat deep fat fryer to 325°F.
  3. Blot potato slices dry. Deep fry in batches until golden brown. Lightly salt, to taste.
  4. Heat a large pot of water to boiling. Add vinegar. Stir water to create a vortex. Carefully break eggs into hot water and cook until white has just firmed up around egg; yolk still very soft. Remove poached eggs to a bowl.


  1. Fill wax-lined coffee bag with potato chips (about 4 ounces per serving.)
  2. Add one poached egg and 1 tsp vinegar powder.
  3. Fold bag to close. Gently shake bag to combine egg with chips.
  4. Pour into a serving bowl and sprinkle with parsley and drizzle of truffle oil. Repeat for each serving.
Print Recipe

Yield: 4

Monica Kass Rogers
Food Blogger
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