Truffle Fries Recipe

Wash and peel the russet potatoes. Cut them into thin strips to form fries (about 1/4 inch thick).

Soak the cut fries in a bowl of cold water for at least 30 minutes to remove excess starch. This will help them become crispy when fried.

Drain the fries and pat them dry with a clean kitchen towel to remove as much moisture as possible.

In a large, heavy pot or deep fryer, heat the vegetable oil to 350°F (175°C).

Carefully add a batch of fries to the hot oil, being careful not to overcrowd the pot. Fry them for about 4-5 minutes, or until they are golden brown and crispy.

Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt while they are still hot.

Repeat the frying process with the remaining fries.

Once all the fries are fried and drained, place them in a large bowl.

Drizzle the truffle oil over the hot fries and toss them gently to coat evenly.

Add the grated Parmesan cheese and chopped fresh parsley to the bowl, and toss again until well combined.

Serve immediately while hot and crispy.