Hand-cut Parmesan Fries (gf) Recipe

Prep potatoes

Wash and scrub the potatoes thoroughly. Leave the skins on for texture. Cut each potato by first slicing off a flat base so it sits steady, then cut 1/2-inch (about 1.25 cm) thick slabs, stack a few slabs and cut into 1/2-inch batons so fries are uniform. As you cut, place fries into a large bowl of cold water.

Once all potatoes are cut, add 1 tablespoon salt to the cold water and stir. Soak the cut fries for at least 30 minutes, up to 2 hours, to remove excess starch. This yields crisper fries.

After soaking, drain the potatoes and rinse under cold running water until water runs clear. Spread on a clean kitchen towel or paper towels and pat very dry. Transfer fries to a large bowl and toss with 2 teaspoons cornstarch to coat evenly; this helps create an extra-crispy exterior.

Heat oil in a deep fryer or heavy-bottomed pot to 325°F (160°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently and slowly browns. Working in batches, fry the fries for 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on a rack or paper towels.

Increase oil temperature to 375°F (190°C). When oil reaches temperature, fry the par-cooked fries again in batches for 2–3 minutes until golden and crisp. Remove and drain on a wire rack placed over a baking sheet to keep them crisp. Immediately sprinkle with fine sea salt (use the 1 tsp) while hot.

While fries are still hot, toss them gently with 3 tablespoons freshly grated Parmesan so it melts slightly and adheres to fries. Keep warm in a low oven (200°F / 95°C) if not serving immediately.

Heat 2 tablespoons neutral oil in a small skillet over medium heat. Add the sage leaves in a single layer and fry for 20–30 seconds per side until crisp and fragrant. Remove with a slotted spoon and drain on paper towels. Reserve oil from sage for extra flavor (you can drizzle a little over the fries).

Immediately after tossing the fries with Parmesan, sprinkle 1 teaspoon truffle salt evenly over the fries and toss gently to distribute. Crumble or chop the crisped sage leaves and sprinkle over the fries for herb fragrance.

In a small bowl combine 1 cup ketchup, 1 tablespoon sriracha, 1 teaspoon smoked paprika, 1 teaspoon prepared horseradish, 2 teaspoons malt vinegar, 1 teaspoon Worcestershire sauce, 1 teaspoon black pepper, and 1 teaspoon honey. Whisk until smooth and taste; adjust heat or sweetness to preference. Chill until ready to serve. This sauce keeps up to 5 days refrigerated.

Plate the fries in a shallow bowl or serving basket. Drizzle a teaspoon of the reserved sage oil over the fries for aroma (optional). Sprinkle the extra 2 tablespoons grated Parmesan and the crumbled crisp sage on top. Serve immediately with the spicy grown-up ketchup on the side and a small ramekin of malt vinegar for those who like a splash.