potato chips

Quick Look

  • Main Ingredientspotato, peanut oil, pecorino romano, herbs, garlic, truffle oil
  • Cuisineamerican
  • Coursedinner
  • Level Of CookingEasy

Nutrition Facts

Truffled potato chips with shaved pecorino romano

  • Prepairation Time: 10 minutes
  • Cooking Time: 10 minutes
  • Servings: 6
  • Category: side dish

Our friend Kim came to visit from Canada last night.  She's a total foodie.  She works at a specialty store and knows all about cheese and wine.  She's got every gadget under the sun for cooking and truly is a food artist, in every sense of the word- from the way she describes her preparations to putting as much love as she can onto a plate, this gal has got talent.

I, of course, was testing out a new recipe for "pomme frites" with my spiralizer.  Kim happened to mention this lovely recipe for potato chips that is served at one of her favorite steak houses in Ontario.  I gave it a try.  My recommendation for a little added kick and pizzazz would be to mince up fresh herbs, like parsley and chives and sprinkle them on top of the pecorino with some very lightly cooked garlic chips.  I'm including them in the recipe for you.


1 russet potato

1 bottle peanut oil

garlic powder,to taste

onion powder,to taste

salt and pepper, to taste

shaved Pecorino Romano, to taste

minced fresh herbs: parsley and chives- to taste

shaved garlic, flash sauteed in olive oil

Truffle oil, white or black


Preheat the peanut oil in a large dutch oven and bring the temperature up to 385-395 degrees.

Using a spiralizer, cut one potato into long curly shoe strings.

In quarter batches, deep fry the chips until golden brown, stirring frequently to cook evenly.

Drain on paper towels in a colander and toss with garlic and onion powder, salt and pepper.

Meanwhile, mince herbs and garlic

Heat olive oil in a saute pan and flash the garlic and herbs quickly, not browning or burning them.

~ To serve:  I served these chips on top of a rib eye steak, drizzled in truffle oil and garnished with shaved Pecorino Romano.  Sprinkle with the herbs and garlic.

Tools I used:




Molly Holbrook

A small town girl, living in a high tech world- hoping to one day live off the land as much as possible- all the while doing the things in life that make me the happiest....cooking, writing, cleaning, gardening, tootling with artsy goodies and aspiring to be a household name.