Idaho® Potato Truffle Fries | Idaho Potato Commission

Name: Idaho® Potato Truffle Fries | Idaho Potato Commission
Ingredients: 35 pounds fryer oil; 30 pounds rendered beef fat; 50 pound box of Idaho&reg; 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; Salt, fine; Waxed delicatessen paper - Approximately 15" X 10 3/4" sheets

directory.idahopotato.com

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....

View Original

Share this recipe:

Ingredients

35 pounds fryer oil
30 pounds rendered beef fat
50 pound box of Idaho&reg; 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
Salt, fine
Waxed delicatessen paper - Approximately 15" X 10 3/4" sheets