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PCOS-Friendly Lunch

Idaho Potato Truffle Fries

4 servings
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This Idaho Potato Truffle Fries is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
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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Ingredients

Servings 4

Instructions

  1. Combine fryer oil and rendered beef fat. Heat fryer to 275 degrees F.

  2. Cut potatoes on fry cutter with 3/26" blade and place in water. Remove potatoes from water; shake off excess water, and dry.

  3. Blanch potatoes in oil. Cool blanched potatoes on sheet pans. Potatoes may be refrigerated until service.

  4. 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.

  5. Place fries into a large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives, and Parmigiano-Reggiano.

  6. 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.

Why this Idaho Potato Truffle Fries works for PCOS

Lunch is where most PCOS meal plans either succeed or collapse. A meal like this Idaho Potato Truffle Fries that combines adequate protein, fibre-rich carbs, and fat keeps blood sugar stable for the rest of the workday and reduces the late-afternoon energy crash that drives sugar cravings around 3-4pm.

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Frequently Asked Questions

Yes, this Idaho Potato Truffle Fries recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

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