Truffle Parmesan Fries Recipe
Crispy fries tossed with truffle oil and Parmesan.
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Ingredients
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Fries
Toppings
Method
Preparing the Fries
- 1
Cutting the Potatoes
Wash and peel the Russet potatoes. Cut them into uniform strips, about 1/4 inch thick.
- 2
Soaking the Potatoes
Place the cut potato strips in a bowl of cold water and soak for at least 30 minutes to remove excess starch.
- 3
Drying the Potatoes
After soaking, drain the potatoes and pat them dry with paper towels to remove moisture.
Frying the Fries
- 4
Heating the Oil
In a large heavy-bottomed pot or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Frying the Potatoes
Carefully add the dried potato strips to the hot oil in batches, making sure not to overcrowd the pot. Fry until golden brown and crispy, about 4-5 minutes.
- 6
Draining the Fries
Using a slotted spoon, remove the fries from the oil and transfer them to a plate lined with paper towels to drain excess oil.
- 7
Seasoning the Fries
While the fries are still hot, sprinkle them with salt and toss to coat evenly.
Adding Toppings
- 8
Tossing with Truffle Oil
In a large mixing bowl, add the hot fries. Drizzle with truffle oil and toss gently to coat.
- 9
Adding Parmesan and Parsley
Sprinkle the grated Parmesan cheese and chopped parsley over the fries. Toss again to distribute the toppings evenly.
Serving
- 10
Plating the Fries
Transfer the truffle Parmesan fries to a serving platter or individual bowls. Serve immediately while hot.