Truffled French Chips

Ingredients for Truffled French Chips

• Peanut oil (for frying)

• 1.4kg russet potatoes (about 3 large), peeled, cut into 2 1/2x1/3-inch strips

• 1 tablespoon truffle oil*

How to make Truffled French Chips

Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 149°C. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 149°C, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 182°C to 185°C. Working in batches, add same chips to oil and cook until golden brown, maintaining temperature between 182°C and 185°C, about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer french chips to serving dish; sprinkle with salt, then toss with truffle oil and serve.

*Truffle oil is available at Italian markets, specialty foods stores, and some supermarkets.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.