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Ingredients
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Potatoes
Oil and Seasoning
Cheese
Garnish
Method
Preparation of Potatoes
Cutting the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips to create fries, about 1/4 inch thick.
Soaking the Potatoes
Soak the cut fries in cold water for at least 30 minutes to remove excess starch. This helps achieve crispiness.
Drying the Fries
After soaking, drain the fries and pat them dry with paper towels to remove as much moisture as possible.
Frying the Fries
Heating the Oil
In a large pot or deep fryer, heat oil to 350°F (175°C). Make sure there is enough oil to fully submerge the fries.
Frying the Fries
Carefully add a batch of fries to the hot oil, being careful not to overcrowd the pot. Fry for about 4-6 minutes or until golden and crispy.
Draining the Fries
Using a slotted spoon, remove the fries from the oil and drain them on paper towels to remove excess oil.
Tossing and Serving
Tossing with Truffle Oil and Seasoning
While the fries are still hot, place them in a large bowl. Drizzle with truffle oil and sprinkle with salt and black pepper. Toss well to coat evenly.
Adding Parmesan and Parsley
Add the grated Parmesan cheese and chopped fresh parsley to the bowl. Toss again until the fries are well coated with cheese and herbs.
Serving
Serve the truffle fries immediately while hot, garnished with extra Parmesan and parsley if desired.