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


  • 1 pound Idaho® russet potatoes, unpeeled.
  • 1 gallon canola oil, for deep-frying.
  • 2 tablespoons reduced balsamic syrup, recipe below
  • 1 tablespoon white truffle oil
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh rosemary
  • Kosher salt and black pepper to taste

Balsamic Syrup:

  • 1 quart balsamic vinegar
  • 1 cup dark-brown sugar


  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.


Note: 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

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Yield: 4

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