Idaho® Potato Truffle Fries | Idaho Potato Commission
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....
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Ingredients
- 35 pounds fryer oil
- 30 pounds rendered beef fat
- 50 pounds 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
- Salt, fine
- Waxed delicatessen paper - Approximately 15" X 10 3/4" sheets
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