Bacon, Parm & Truffle Fries Recipe

Inspired by Dime Store

Time1h

Serves4

chopped smith bacon, fresh grated parmesan, white truffle oil

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Ingredients

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1
Prepare the Potatoes
Peel the Russet potatoes and cut them into thin fries. Soak the fries in cold water for at least 30 minutes to remove excess starch.
2
Cook the Bacon
While the fries are soaking, cook the Smith bacon in a skillet over medium heat until crispy. Remove from the skillet and let drain on paper towels. Once cooled, chop into small pieces.
3
Fry the Potatoes
Heat oil in a deep fryer or a large pot to 350°F (175°C). Drain the soaked fries and pat them dry with paper towels. Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
4
Season the Fries
While the fries are still hot, toss them with salt, black pepper, and the chopped bacon. Drizzle the white truffle oil over the fries and mix well.
5
Add Parmesan
Sprinkle the fresh grated Parmesan cheese over the fries and toss gently to combine. Serve immediately.