Idaho Potato Crisps with Egg & Truffle Oil

Ingredients:

• 3 large Idaho® potatoes, skin on, well-scrubbed
• 4 teaspoons malt vinegar powder OR red wine vinegar powder
• 4 teaspoons finely minced parsley
• Salt to taste
• Truffle oil

 For poached eggs

• 4 large eggs
• 1 tsp white vinegar

Instructions:

Fry chips:

1. Using the thinnest setting, slice potatoes with a mandolin into a large bowl of ice water.
2. Preheat deep fat fryer to 325°F.
3. Blot potato slices dry. Deep fry in batches until golden brown. Lightly salt, to taste.
4. Heat a large pot of water to boiling. Add vinegar. Stir water to create a vortex. Carefully break eggs into hot water and cook until white has just firmed up around egg; yolk still very soft. Remove poached eggs to a bowl.

Assemble:

1. Fill wax-lined coffee bag with potato chips (about 4 ounces per serving.)
2. Add one poached egg and 1 tsp vinegar powder.
3. Fold bag to close. Gently shake bag to combine egg with chips.
4. Pour into a serving bowl and sprinkle with parsley and drizzle of truffle oil. Repeat for each serving.