Idaho® Potato Truffle Fries
45 - 50 orders
35 pounds fryer oil
30 pounds rendered beef fat
50 pound box of Idaho® russets (60 count)
1 bottle truffle oil (La Truffiere or Urbani white truffle oil, preferred) - Pour truffle oil into a spritzer / spray bottle
5 pounds fresh ground Parmigiano-Reggiano
1/2 pound chopped chives
Waxed delicatessen paper - Approximately 15" X 10 3/4" sheets
Combine fryer oil and rendered beef fat.
Heat the fryer to 275° F.
Cut the potatoes on the fry cutter with 3/26" blade and place in water.
Remove potatoes from water; shake off excess water and dry.
Blanch the potatoes in oil.
Cool blanched potatoes on sheet pans. (Potatoes may be refrigerated until service)
Raise fryer heat to 350° F.
Drop 2 handfuls of fries at a time into 350° F oil. Fry until golden brown.
Lift fry basket and let excess oil drain.
Place fries in to 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. Roll up fries in paper and place standing in a pint-sized glass.