Super-Sized Truffle Fries

By Mike Bagale of Superfood Concepts

Truffle Fries

  • 200g Manchego cheese, grated
  • 2000g riced potato
  • 10g truffle oil
  • 2 egg, whisked
  • 6g salt

METHOD: Roast potatoes in the oven at 375°F for 1.5 hours until potatoes are completely cooked through. Split potatoes, scoop out flesh and rice using a potato ricer into a mixing bowl. Add salt, cheese, eggs, and truffle oil and mix well until evenly incorporated. Press into sheet tray lined with plastic wrap. Using a rolling pin, roll the top of the potato mixture so that the surface is even. Transfer to fridge for six to eight hours, or overnight. Using a sharp knife, or rolling cutter, carefully slice pressed potato mixture into long even fries about 1/4-inch thick. Transfer to freezer until frozen. Fry at 365°F until crispy and golden. Top with truffle sauce.

Truffle Sauce

  • 75g fresh black truffle
  • 175g egg yolk
  • 385g Parmesan cheese
  • 200g water
  • 30g sherry vinegar
  • 2g black pepper
  • 8g salt
  • 95g black truffle oil
  • 100g grapeseed oil

METHOD: Combine the first seven ingredients in Vitamix and blend until smooth. Carefully emulsify in the oils. Transfer sauce to squeeze bottle to garnish fries.

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