Idaho® Potato Truffle Fries

Idaho® Potato Truffle Fries

Source:
Carol Wallack
Sola
Chicago, IL

Yield: 45 - 50 orders

Ingredients:

Directions:

  1. Combine fryer oil and rendered beef fat.
  2. Heat the fryer to 275° F.
  3. Cut the potatoes on the fry cutter with 3/26" blade and place in water.
  4. Remove potatoes from water; shake off excess water and dry.
  5. Blanch the potatoes in oil.
  6. Cool blanched potatoes on sheet pans. (Potatoes may be refrigerated until service)
  7. Raise fryer heat to 350° F.
  8. Drop 2 handfuls of fries at a time into 350° F oil. Fry until golden brown.
  9. Lift fry basket and let excess oil drain.
  10. Place fries in to a large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives and Parmigiano-Reggiano.
  11. Remove from mixing bowl and place on a piece of waxed delicatessen paper. Roll up fries in paper and place standing in a pint-sized glass.