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.

RECIPE: TRUFFLED PURPLE POTATO CHIPS

1 lb (or your choice) of Purple Peruvian Potatoes (or your choice)
Vegetable Oil
salt/pepper
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.

TIPS:

*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

Heart Healthy Apple, Jicama & Potato Salad

Don't you just love it when a new report comes out that blames one particular food for making us fat? Potatoes (according to Nutrition Data) are Low in fat, Cholesterol and Sodium. They're a good source of Vitamin C, B6 and Potassium, and high in fiber. Recent media chatter would suggest that the humble potato is a fat producing tuber-tiger. The farm fresh potato is not the villian, but maybe processed badly-fried and double baked oily cheese and bacon covered bowls of them could add a few extra lardons to our waist line. If that's accompanied by pitchers of beer and a lot of sitting on our rumps, we could probably rack up a few sizes, too. I don't think the potatoes need to take the blame on this one, do you?With that in mind, (and also as a late dated posting for this month's Daring Cooks) I bring you this Heart Healthy Heritage Potato Salad from potatoes that slept on a farm last week.Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

RECIPE: Apple, Jicama, Potato Salad (California Style)

1lb. Farmer's Market Potatoes
1 Apple
1/4 Large Jicama
2 tsps Lemon juice
Fresh Thyme
1/4 cup plus 2 Tbls. Olive Oil
salt/pepper
1 tsp Dijon Mustard
1 Tbls. (minced) Shallot
3 Tbls Balsamic Vinegar
Fresh Tarragon or more thyme

1) Wash, scrub and cut the potatoes into small chunks. Peel and cube the Apple and the Jicama, sprinkle with lemon juice and hold for later.
2) Place the potatoes on a parchment lined baking sheet, drizzle with 2 tbls. olive oil, sprinkle with salt and pepper and scatter fresh thyme over the top.
3) Roast these for about 20 minutes til tender, but not overcooked. You want them to hold up for tossing as a salad later.
4) While the potatoes cool, prepare the Vinaigrette Dressing:
In a small bowl, whisk together the Dijon Mustard, Shallot, Balsamic Vinegar, pinch of salt and pepper, and fresh herbs. Continue to whisk briskly while drizzling in the 1/4 cup Olive oil. Only use as much as you need to create a thick dressing. Adjust seasoning as desired.
5) When the potatoes have cooled, toss them in a bowl with the dressing and the Apple and Jicama cubes.
**The flavors are even more full when allowed to sit in the refrigerator for a few hours or overnight to meld.**