Tripple Threat Truffle Fries

Name: Tripple Threat Truffle Fries
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 2 Large Russet potatoes; 1 tbsp vinegar (white, red wine, or apple cider will work); 1-3 tbsp olive oil; 1-2 oz panchetta; 1-3 tbsp fresh herbs of your choice finely chopped; 1-2 garlic cloves; Truffle Pecorino cheese, grated to taste; Fontina cheese, grated, to taste; Lemon zest, to taste; Onion salt, to taste; Everyday seasoning, to taste

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Ingredients

2 Large Russet potatoes
1 tbsp vinegar (white, red wine, or apple cider will work)
1-3 tbsp olive oil
1-2 oz panchetta
1-3 tbsp fresh herbs of your choice finely chopped
1-2 garlic cloves
Truffle Pecorino cheese, grated to taste
Fontina cheese, grated, to taste
Lemon zest, to taste
Onion salt, to taste
Everyday seasoning, to taste

Directions

Heat a few cups of water to boiling (or near boiling)
While the water heats, peel and cut potatoes as desired. Keep them on the thinner side to ensure a crispy fry
In a large pot or bowl, combine potatoes, water and vinegar. Soak for 15-25 minutes. The water bath will tenderize the potatoes and remove starch. This will result in crunchy fries!
Sauté pancetta with 1 tbsp of the herbs in a skillet until crispy
Drain fries and dry thoroughly. Toss them with a generous tablespoon of oil and a pinch of salt
Cook fries in the air fryer at 400 degrees for 25 minutes. Pull them out and give them a toss. Cook for another 10-20 minutes, until it reaches your desired texture
Time to top them off! While the fries are hot, splash them with a little olive oil and grate garlic over them. Add in the cheese, herbs, and lemon zest
Give everything a toss and serve with truffle ketchup!

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Are wooden spatulas safe for nonstick pans?

Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

Follow these basics and your wooden spatula will stay smooth, sanitary, and ready for years of sautéing.

Will it absorb flavors or smells?

Not Pat the Spatula's style! Pat's eco-friendly beechwood body has a tight grain that helps keep funky odors and flavors from sticking around. So go ahead—whip up garlicky pastas, spicy stir-fries, or sweet caramel. I’ll stay fresh and ready for whatever’s next. Just give me a good hand wash and let me dry out between adventures.

If you do notice a scent

1. Lemon-salt scrub – Cut a lemon, sprinkle coarse salt on the spatula, and rub. The mild acid + abrasion lifts any surface oils.

2. Rinse & dry – Wash with warm water, mild soap, towel-dry thoroughly, and stand it upright to finish air-drying.

3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

Can I use it for hot foods?

Oh, honey—heat is Pat the Spatula's happy place! Pat is crafted from eco-friendly beechwood, which means Pat can handle the heat without melting, warping, or getting all dramatic like plastic utensils. Stirring soups? Sautéing veggies? Pat's in. Just don’t leave Pat soaking in the sink—I’m tough, not invincible.

How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)