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Ingredients
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Fries
Gremolata
Toppings
Method
Preparing the Fries
- 1
Cutting the Potatoes
Wash and peel the russet potatoes. Cut them into long, thin strips to form fries.
- 2
Soaking the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.
- 3
Frying the Potatoes
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Drain the potatoes and dry them thoroughly with paper towels. Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels, then season with salt immediately.
Making the Gremolata
- 4
Mixing Ingredients
In a small bowl, combine the chopped parsley, minced garlic, and lemon zest. Mix well to combine.
Assembling the Truffle Fries
- 5
Tossing with Gremolata
Once the fries are cooked and still hot, toss them with the prepared gremolata to ensure they are evenly coated.
- 6
Adding Toppings
Sprinkle the grated Parmigiano-Reggiano over the fries while they are still hot. Serve with ketchup and aioli on the side for dipping.
