Photo: Idaho Potato Commission

From: Chef Carol Wallack, Sola, Chicago. Yield: 45-50 orders.

35 lb. fryer oil

30 lb. rendered beef fat

50 lb. box of 60-count Idaho Russets

1 bottle truffle oil (La Truffiere or Urbani white truffle oil preferred), poured into a spritzer/spray bottle

5 lb. fresh-ground Parmigiano-Reggiano

½ lb. chopped chives

to taste, salt, fine

as needed, waxed delicatessen paper, approximately 15" × 10¾" sheets

Combine fryer oil and rendered beef fat. Heat fryer to 275°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 (may be refrigerated until service).

Raise fryer heat to 350°F. Drop 2 handfuls of fries at a time into 350°F oil. Fry until golden brown. Lift fry basket and let excess oil drain. Place fries in large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives and Parmigiano-Reggiano. Remove from mixing bowl and place on piece of waxed delicatessen paper. Roll up fries in paper and place standing in a pint-sized glass.