Name: Idaho Potato Truffle Fries
Yield: 4
Ingredients: 3 lb. fryer oil -; 2 1/2 lb. rendered beef fat -; 4 lb. Idaho russet potatoes -; 1 bottle truffle oil (preferably La Truffiere or Urbani white truffle oil) -; 7 oz. fresh ground Parmigiano-Reggiano -; Chives -; Fine salt -

Ingredients for - Idaho Potato Truffle Fries

1. 3 lb. fryer oil

2. 2 1/2 lb. rendered beef fat

3. 4 lb. Idaho russet potatoes

4. 1 bottle truffle oil (preferably La Truffiere or Urbani white truffle oil)

5. 7 oz. fresh ground Parmigiano-Reggiano

6. Chives

7. Fine salt

How to cook deliciously - Idaho Potato Truffle Fries

1 . Stage

Combine fryer oil and rendered beef fat. Heat fryer to 275 degrees F.

2 . Stage

Cut potatoes on fry cutter with 3/26" blade and place in water. Remove potatoes from water; shake off excess water, and dry.

3 . Stage

Blanch potatoes in oil. Cool blanched potatoes on sheet pans. Potatoes may be refrigerated until service.

4 . Stage

Raise fryer heat to 350 degrees F. Drop 2 handfuls fries at a time into 350 degree F oil. Fry until golden brown. Lift fry basket, and let excess oil drain.

5 . Stage

Place fries into a large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives, and Parmigiano-Reggiano.

6 . Stage

Remove from mixing bowl, and place on a piece of waxed delicatessen paper, approximately 15" by 10 3/4". Roll up fries in paper and place standing in a pint-size glass.