Truffle Oil and Parmesan Potato Chips
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
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.
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