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  • Writer's pictureCorhinn Brunot

Truffle Parmesan Bacon Home Fries

Updated: Oct 3, 2023


  1. 1 Idaho Potato

  2. 1 Oz White Truffle Oil

  3. 1 Oz Grated Parmigiano Reggiano

  4. 4 Strips Apple Wood Bacon

  5. 1 Teasp. Sea Salt

  6. 1 Tbsp. Fresh Thyme

  7. 4 Oz Heavy Cream

  8. 1 Quart Bacon Fat


  1. Cut the Potato Lengthwise in 7x8 batonnet and fry in Bacon Fat for two minutes.

  2. Remove and allow to cool at room temperature, then freeze.

For the Cream:

  1. In a sautéed pan add, Heavy Cream, ½ Parmigiano Reggiano, 2 Strips of Chopped Crispy Bacon (pre-fried) and reduce to syrupe consistency

  2. Add 1 tablespoon of Truffle Oil. Remove fries from freezer and re-fry in Bacon Fat; remove when crispy. Place fries in a bowl; add Sea Salt, Cream and the 2 remaining Chopped Crispy Strips of Bacon (pre-fried). Add Parmigiano Reggiano, Thyme and drizzle with truffle oil

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