Idaho® Potato Truffle Fries


  • 35 pounds fryer oil
  • 30 pounds rendered beef fat
  • 50 pound 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


  1. Combine fryer oil and rendered beef fat.
  2. Heat the fryer to 275° F.
  3. Cut the potatoes on the fry cutter with 3/26" blade and place in water.
  4. Remove potatoes from water; shake off excess water and dry.
  5. Blanch the potatoes in oil.
  6. Cool blanched potatoes on sheet pans. (Potatoes may be refrigerated until service)
  7. Raise fryer heat to 350° F.
  8. Drop 2 handfuls of fries at a time into 350° F oil. Fry until golden brown.
  9. Lift fry basket and let excess oil drain.
  10. Place fries in to a large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives and Parmigiano-Reggiano.
  11. Remove from mixing bowl and place on a piece of waxed delicatessen paper. Roll up fries in paper and place standing in a pint-sized glass.
Print Recipe

Yield: 45 - 50 orders


Formerly Sola
Chicago, IL

Share this Recipe