Wash the potatoes well, dry and shred finely with a mandolin.
Wash again in plenty of cold water. Drain.
Place in a container and sprinkle with Port wine bittersweet, mix and let stand for about 15 minutes.
Drain and pat dry with paper towel or a kitchen cloth.
Deep fry in hot oil, in a deep frying pan or in a fryer, adding them in batches so they don’t stick together, until golden brown. Remove and drain excess oil, ideally in a strainer.
To make the reduction, add the bittersweet and the sugar to a saucepan, bring to boil and let reduce over medium heat for about 15 minutes. As it cools, it thickens.
Salt the potatoes to taste and serve with the reduction.
NOTE: Potatoes should be thoroughly cleaned as they are to be eaten unpeeled.
** Ideally new potatoes, they will get smoother.
** Wash well in cold water, especially if they are new, so they will lose their starch.
** The oil should be hot but not smoking; with a short cooking time, they are so fine they brown quickly.
** They will keep well for several days in an airtight container, like a tin.
** The amount of sugar for the reduction is like that in two sugar sachets.
For celiacs: make sure all ingredients are gluten free.