Idaho Potato Truffle Fries

Idaho Potato Truffle Fries

From: Chef Carol Wallack, Sola, Chicago. Yield: 45-50 orders.

35 lb. fryer oil

30 lb. rendered beef fat

50 lb. box of 60-count Idaho Russets

1 bottle truffle oil (La Truffiere or Urbani white truffle oil preferred), poured into a spritzer/spray bottle

5 lb. fresh-ground Parmigiano-Reggiano

½ lb. chopped chives

Register to view the full article

Register to view this article

Already a member? .