Ingredients
3lbfryer oil
2½lbsbeef fat,rendered
4lbsIdaho russet potatoes
1bottletruffle oil
7ozfresh ground parmigiano-reggiano
chives
fine salt
Preparation
Combine fryer oil and rendered beef fat. Heat fryer to 275 degrees F.
Cut potatoes on fry cutter with 3/26-inch 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 15×10¾-inch. Roll up fries in paper and place them standing in a pint-size glass.
