<http://schema.org/recipeInstructions>
" Combine fryer oil and rendered beef fat. Heat fryer to 275 degrees F. Cut potatoes on fry cutter with 3/26&amp;quot; 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. Potatoes may be refrigerated until service. Raise fryer heat to 350 degrees F. Drop 2 handfuls fries at a time into 350 degree F oil. Fry until golden brown. Lift fry basket, and let excess oil drain. Place fries into a large mixing bowl. Spritz with truffle oil; sprinkle with fine salt, chives, and Parmigiano-Reggiano. Remove from mixing bowl, and place on a piece of waxed delicatessen paper, approximately 15&amp;quot; by 10 3/4&amp;quot;. Roll up fries in paper and place standing in a pint-size glass."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a4594/truffle-french-fries-recipe/>