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Lunch: Idaho Potato Truffle Fries
Recipe courtesy of Carol Wallack, chef/owner of Sola restaurant in Chicago and winner of the Idaho Potato Side Dish Challenge.
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3 lb. fryer oil
2 1/2 lb. rendered beef fat
4 lb. Idaho russet potatoes
1 bottle truffle oil (preferably La Truffiere or Urbani white truffle oil)
7 oz. fresh ground Parmigiano-Reggiano
chives
fine salt
Instructions
Combine fryer oil and rendered beef fat. Heat fryer to 275 degrees F.
Cut potatoes on fry cutter with 3/26" blade and place in water. Remove potatoes from water; shake off excess water, and dry.
Blanch potatoes in oil. Cool blanched potatoes on sheet pans. Potatoes may be refrigerated until service.
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.
Place fries into 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, approximately 15" by 10 3/4". Roll up fries in paper and place standing in a pint-size glass.
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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