Truffle Pomme Frites
Directions
- Soak potatoes for 1-2 hours in water. Remove from water and pat dry with a towel.
- Heat oil in fryer to 275° degrees. Cook potatoes for 5-7 minutes remove from oil then cool down under refrigeration.
- Raise the temperature of fryer oil to 350°. Cook cooled potatoes for 5 minutes until golden brown. Remove from fryer and drain excess oil.
- Toss potatoes with truffle oil, salt, and parmesan cheese then serve.
Ingredients
- 6 ea Peak Fresh Produce® Potato(es), Russet, 50 ct. peeled, and julienne cut
- Brilliance® oil, for frying
- 4 tbsp Piancone Epicureo® truffle oil
- 1/2 tsp Magellan® sea salt
- 1/4 cup Roma® Cheese, Parmesan, grated
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
