TRUFFLE OIL AND PARMESAN POTATO CHIPS

 

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Ingredients

  • 6 yukon gold potatoes, cut into slices
  • 3 tbsp olive oil
  • 1 tbsp rosemary, finely chopped
  • Salt and pepper
  • 1/2 cup parmesan, grated
  • 1/4 cup white truffle oil
  • 2 tbsp butter

Directions

  • Place potatoes in water until ready to fry.
  • Place olive oil/butter in a large skillet, and add drained potatoes, rosemary, salt and pepper to oil. Fry until softened (12-15 minutes).
  • Sprinkle with cheese and drizzle with truffle oil.
  • Bake until crisp. Serves about 10 people.

Notes

Another great online recipe

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