Truffle N' Parmesan Fries Recipe
Crispy fries tossed in parsley, garlic, and truffle oil, topped with parmesan
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Ingredients
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Fries
Tossing Mixture
Method
Preparation of Fries
- 1
Cutting the Potatoes
Wash the Russet potatoes thoroughly. Peel them if desired, then cut them into thin, even strips (about 1/4 inch thick) to ensure they cook evenly.
- 2
Soaking the Potatoes
Place the cut fries in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and results in crispier fries.
- 3
Drying the Potatoes
After soaking, drain the water and spread the fries on a clean kitchen towel. Pat them dry thoroughly to remove as much moisture as possible.
Frying the Fries
- 4
Heating the Oil
In a deep pot or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer for accuracy.
- 5
Frying the Fries
Carefully add the dried fries in batches to the hot oil, ensuring not to overcrowd the pot. Fry until golden brown and crispy, about 4-5 minutes per batch.
- 6
Draining the Fries
Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately sprinkle with salt.
Tossing and Serving
- 7
Mixing the Tossing Ingredients
In a large bowl, combine the chopped parsley, minced garlic, truffle oil, and grated Parmesan cheese.
- 8
Tossing the Fries
Once all the fries are fried and still hot, add them to the bowl with the tossing mixture. Gently toss until the fries are well coated with the mixture.
- 9
Serving
Transfer the truffle n' parmesan fries to a serving platter and garnish with additional parsley and Parmesan if desired. Serve immediately.
