If you have one, use a mandoline to slice the potatoes paper-thin. Soak the slices in cool water for 30 minutes and drain. Pat dry completely with paper towels.
In a large, heavy, deep pot or electric fryer, heat 4 inches of vegetable oil to 360ºF. Deep-fry the potatoes until golden brown, 3 to 5 minutes. Drain on paper towels. Season with salt and pepper.
Transfer the potatoes to a large mixing bowl and toss with the truffle oil and cheese. Serve immediately.
Yield: 4 to 6 servings