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Ingredients
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Potatoes
Frying and Seasoning
Method
Preparing Potatoes
- 1
Peel the Russet potatoes and cut them into thin strips, about 1/4 inch thick.
- 2
- 3
After soaking, drain the potatoes and rinse them under cold water to remove excess starch.
- 4
In a large pot, bring 8 cups of water to a boil and add 2 tsp of salt.
- 5
Add the rinsed potatoes to the boiling water and blanch for about 3-4 minutes, until they are slightly tender but not fully cooked.
- 6
Drain the potatoes again and place them on a clean towel to dry completely.
Frying the Frites
- 7
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 8
Once the oil is hot, add the blanched potatoes in small batches. Fry them until they are golden brown and crispy, about 5-7 minutes.
- 9
Using a slotted spoon, remove the frites from the oil and drain on paper towels to remove excess oil.
- 10
While the frites are still hot, sprinkle them generously with grated Parmesan cheese, chopped chives, and drizzle with white truffle oil.
Serving
- 11
Serve the white truffle pomme frites immediately while hot and crispy. Enjoy!
