Truffled Parmigiano Reggiano Fries Recipe
Make Truffled Parmigiano Reggiano Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Truffle Infusion
Toppings
Method
Preparation of Fries
- 1
Prepare the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips, about 1/4 inch thick, to create fries.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water and soak for at least 30 minutes. This helps remove excess starch for crispier fries.
- 3
Dry the Fries
After soaking, drain the fries and pat them dry with paper towels to remove excess moisture.
Frying the Fries
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer for accuracy.
- 5
Fry the Potatoes
Carefully add a handful of fries to the hot oil. Do not overcrowd the pot. Fry for about 4-5 minutes until golden brown.
- 6
Remove and Drain
Using a slotted spoon, remove the fries and let them drain on paper towels. Sprinkle with salt and black pepper immediately.
- 7
Repeat
Repeat the frying process until all fries are cooked.
Finishing Touches
- 8
Add Truffle Oil
In a large bowl, toss the hot fries with truffle oil to evenly coat them.
- 9
Add Cheese and Parsley
Sprinkle the grated Parmigiano Reggiano cheese and chopped parsley over the fries while still hot. Toss gently to combine.
- 10
Optional Truffle Shavings
If using fresh truffle, shave some over the top of the fries for an enhanced truffle flavor.
