These are truffle infused fries. Idaho's in the back. Yukons in the front. They were made by cooking batonnets sous-vide (vacuum sealed potato, truffle oil, sea salt, black pepper) at 83C for 2 hours, then frying. They can be frozen after the first cooking.
Given that making really good french fries require cooking twice (once slow, then hotter), I realized that I had never tried frying the 83C potatoes. Knowing that I cook infuse flavor into them, many possibilities were obvious... one being truffle fries. Sure, you could always dust fries with truffle salt, but these were infused throughout. I'm sure some flavor is lost from the violence of frying at high temperatures, but the texture was interesting.
The 83C cooking temp breaks down the starch, but leaves the cellulose intact. Frying simply crisps it up. It's almost like the potato is melted and creamy but with texture intact. The truffle flavor was not pungent, but deeply imbedded. No extra salt or pepper was necessary.
