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Ultimate Truffle Fries

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Ultimate Truffle Fries

Inspired by the legendary Crème de la Crème Pommes Frites — the world’s most opulent fries from New York City. Golden, thick-cut potatoes are gently bathed in Le Blanc Champagne Vinegar and a splash of French Champagne (optional), before being slow-roasted to perfection in rich duck fat until irresistibly crisp and deeply golden.
Each fry is lavishly finished with Geofoods Italian White Truffle Salt, a drizzle of SJ Black Truffle Oil, and a generous dusting of Auricchio Pecorino Pepato — crowned with freshly shaved Coomer Australian Périgord Black Truffle. Decadent, aromatic, and unapologetically indulgent — these are fries reimagined as a true luxury experience, made to be shared (or not)!
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Ingredients
  

  • 1kg white potatoes (such as Sebago or Russet), cut into thick-cut fries
  • 500ml Le Blanc Champagne Vinegar (use the whole bottle)
  • 300g duck fat
  • 2-3 tsp Geofoods White Truffle Salt, adjust to taste
  • 2-3 tbsp SIMON JOHNSON Black Truffle Oil, adjust to taste
  • 100g Auricchio Pecorino Pepato, finely grated
  • Coomer Australian Périgord Black Truffle, approximately 15-20g is sufficient

Instructions
 

  • Cut the potatoes into thick-cut fries. Place them into a large bowl and pour over the entire bottle of Le Blanc Champagne Vinegar, ensuring the potatoes are well coated. Allow to soak for 20-30 minutes to help draw out excess starch.
  • Drain the potatoes and discard the vinegar, pat the fries completely dry with clean tea towels or paper towel
  • Preheat the oven to 220°C (200°C fan-forced) place a large roasting tray in the oven with the duck fat until melted and hot. Carefully add the fries to the hot duck fat in a single layer, turning to coat each one evenly.
  • Roast for 35-40 minutes, turning halfway through, until deeply golden and crisp
  • Immediately season fries with a generous sprinkle of truffle salt and drizzle lightly with truffle oil
  • Finish generously with finely grated Pecorino Pepato, along with freshly grated black truffle over the top before serving

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