Idaho Potato Truffle Fries


3 pound(s) fryer oil
2 1/2 pound(s) rendered beef fat
4 pound(s) Idaho russet potatoes
1 bottle(s) truffle oil (preferably La Truffiere or Urbani white truffle oil), poured into a spray bottle
7 ounce(s) fresh ground Parmigiano-Reggiano
Chives, chopped
Fine salt


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

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

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

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.

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

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.

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