Friday, July 15, 2011

Truffled Potato Chips - Peruvian Purple Potatoes

Peruvian Purple Potatoes, Peeps. Try saying that 3 times fast. Then, try saying it at all after a few bubbly glasses of champagne. These crispy melt-in-your-mouth potato chips (that have been slightly enhanced with an earthy whisper of truffle) make a toasted companion to follow a "clink and sip."

Truffled Purple Potato Chips
For 2 years, I have been a part of the Let's Lunch bunch. We are food bloggers from all over the planet who have a "virtual" lunch date with each other almost every month. A theme is picked over Twitter or email, a date is set, and on that date we all post our lunch items.

A few of us have had the pleasure of meeting in person. One of the best things about the whole "online world (Facebook, Twitter, Blogging) is making new friends who feel like old buddies when you meet them for the first time in person. The story of how we all came together is included in my first "Lets Lunch" post (click here) and it comes with several different spins on a BLT (plus my recipe for Tomato Jam.)
Any one (YOU) can join in with our Lets Lunch group just by letting any of us know on twitter (@ShowFoodChef or #LetsLunch) and following along for the next theme.

This month's theme was to make something to nibble while sipping champagne.
Oh, how horrible, how loathsome a task. :D What fun! It's a virtual way of "clinking" glasses to celebrate the 2nd Anniversary of the Let's Lunch gang.

First I spent a little time sipping champagne (you know, just to get the feel of the moment.) Then I followed that with some more time sipping champagne (this was the research segment.) Then I moved into the SIPPING CHAMPAGNE (the serious pondering of what food should follow this tingly sweet, yet dry serum.) When I awoke ( :D), I knew I needed something as sophisticated as the label on my empty bottle. Truffles, something with truffles. Then a quick thought about my bank account dismissed the idea of the real gems, but remembered my truffle oil and (not kidding here) truffle spray.
As a nod to the "you can take the girl out of the south, but ya cAn't take the south out of the girl", I added it to fried potatoes (cuz you know how I love potatoes.)

As you an imagine, the farmer's markets in California are glorious, and one of my favorite farms is Weiser Family Farms. The selection of potatoes (german, heritage, peruvian, butterball, you name it) is unending. The little purple potatoes are medium starch, so they make a great all purpose potato. They don't have as much deep flavor as others, so they take on the truffle addition well.


1 lb (or your choice) of Purple Peruvian Potatoes (or your choice)
Vegetable Oil
Truffle oil, or Truffle Spray

1) Wash and scrub the potatoes. Using a mandolin, slice into thin chips.

2) Soak the chips in water for about 10-20 minutes to reduce the starch-
- then dry in a single layer on paper towels and blot dry (You can skip this step, but it really makes a nice crisp chip.)

3) Fill a deep saucepan with about 4 inches of vegetable oil and bring to a consistent 325F. (Since the potatoes will lower the temperature, start at about 350-375)

4) Carefully, drop a handful of the raw potato chips into the hot oil and allow to cook til done. This is essentially about the time they stop fizzing and sizzling - the moisture has been cooked out.

5) Using a slotted or wire spoon, lift out the chips and place in a parchment lined bowl or basket to drain and dry out. Sprinkle in a few drops of truffle oil, or spray a topping of truffle oil spray on top of the chips. Sprinkle with salt and gently toss to distribute evenly.

These chips can keep for several days in an airtight bowl or paper box or bag.


*These can also be baked at 425 for about 15 minutes (turning once halfway through). They are not as crisp and you lose more of the color, but it's an alternative.***

**These are also delicious sprinkled with finely grated parmigiano cheese**

To see more wonderful TRUFFLE recipes, check out my friend In Erika's Kitchen. Every year she has a giant party (Trufflepalooza) using truffles as the center piece.***

**** Always wash your knife or mandolins immediately after cutting potatoes. The starch, if left one the blades, can be very bad for your edge.****

To see the other various and tantalizing ideas for Nibbles with Champagne from my Let's Lunch pals - visit these sites:

Caitlin Shetterly on tour - Gruyere Lace Cookies
Free Range Cookies - Cheese Straw Crackers
Spice Bites - Stuffed Figs, Parmesan Crackers and Spicy Pecans
Zest Bakery - Champagne, Apple, Bacon and Swiss Quiche
Monday Morning Cooking Club - Salmon Tartare
Dreaming of Pots and Pans - Cold Cured Salmon
A Tiger In The Kitchen - Cheddar Pecan Crisps
Cowgirl Chef - Sundried Tomato Pesto Palmiers
Hot Curries and Cold Beer - Samosas Shingara Pies
Bubbly Girl - Parmesan Toasts
Taste of Oregon - Parmesan Crisps w/ Goat Cheese, Figs and Prosciutto Spread
GeoFooding - Parmesan Cups w/ Goat Cheese and Balsamic Caviar
Be A Wok Star - Summer Snacks


Sippity Sup said...

So elegant. I love that the chips kept th purple color. so regal... GREG

GeoKaren said...

hilarious - love the research!

A Tiger In The Kitchen said...

These are so gorgeous! Purple is just about my favorite color...and you make this look so easy! Thanks for sharing and happy anniversary, dear. Here's to many more Let's Lunch feasts! xox

Erika Kerekes said...

Mmmm these purple chips look delicious - and you know how I love my truffles. Thanks for the shout-out, friend!

charissa (zest bakery) said...

I got engaged in Peru and am no stranger to the purple peruvian potatoes! And I love the idea of the truffle oil! Thanks for sharing this.

Anonymous said...

So looks like something that would've been served at the Mad Hatter's Tea Party, lol.

We had purple taters a while back, but we never made chips of them. It always took people by surprise when we served them mashed potatoes. So fun.

Eleanor Hoh said...

Beautiful pairing with bubbly, never seen purple potatoes in Miami! Hi, I'm new to #LetsLunch.

Diane Schmidt said...

Oh those are so pretty :( pass a bowl full to me sweetie!

Lana said...

Love these! The color is amazing and I am sure that just by looks they match the fancy label on the bubbly:)

Kim said...

Those chips are GORGEOUS. I'm already dreaming up ways to incorporate them into a colorful dish. :-)

The goup sounds like fun, too! Going to investigate...


Eleanor Hoh said...

I found purple tatties and they are sooo good, less starchy as you said. Thx for turning me onto them. Yours look much brighter than my boiled ones.

Kevin (BBQ Smoker Site) said...

Is it just me, or have you guys been seeing a lot of these purple beauties in the local stores of late? I'm here in the Central FL area, and they're all over the place! We really enjoy them, and I was wondering if they'd make good chips. Well, consider my question answered with this post! The truffle oil spray is interesting. I'll look for that. :)

Cowgirl Chef said...

Well, talk about late to the I am, finally, and I'm so excited about your purple 'taters! They are gorgeous and I read this and thought, I really can't believe she's making potato chips! GOD, why don't we live closer? You always talk my language. That is all.

Lucas Kain said... Really, what the! :D Never seen any of those, and they look.. well, they look more than awesome! Too bad I live sooo far from Peru, there is no way I will be able to find any of those :( Thanks for the recipe!

call Nepal

Kay said...

Just wanted to let you know that your recipe(s) have also been stolen by a website called

This recipe of yours can be found here

Jen said...

Yummy! I've always wanted to do an all purple meal... the other day I found purple bell peppers that inspired that idea again!