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 -

Recipe information

Cooking:

Servings per container:

Source:

More details

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.