How To Make Idaho Potato Truffle Fries
Make your potatoes tastier and more elegant with this recipe for truffle fries. They’re cooked in rendered beef fat, giving them a more savory profile.
Serves:
Ingredients
- 3lbfryer oil
- 2½lbsbeef fat,rendered
- 4lbsIdaho russet potatoes
- 1bottletruffle oil
- 7ozfresh ground parmigiano-reggiano
- chives
- fine salt
Instructions
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Combine fryer oil and rendered beef fat. Heat fryer to 275 degrees F.
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Cut potatoes on fry cutter with 3/26-inch blade and place in water. Remove potatoes from water; shake off excess water, and dry.
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Blanch potatoes in oil. Cool blanched potatoes on sheet pans. Potatoes may be refrigerated until service.
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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.
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Place fries into a large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives, and Parmigiano-Reggiano.
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Remove from mixing bowl, and place on a piece of waxed delicatessen paper, approximately 15×10¾-inch. Roll up fries in paper and place them standing in a pint-size glass.
Nutrition
- Calories: 7644.53kcal
- Fat: 809.64g
- Saturated Fat: 187.22g
- Trans Fat: 2.03g
- Monounsaturated Fat: 446.82g
- Polyunsaturated Fat: 156.18g
- Carbohydrates: 83.56g
- Fiber: 5.90g
- Sugar: 3.21g
- Protein: 27.44g
- Cholesterol: 342.75mg
- Sodium: 3022.34mg
- Calcium: 647.80mg
- Potassium: 1937.60mg
- Iron: 4.33mg
- Vitamin A: 102.70µg
- Vitamin C: 25.85mg
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