White Truffle House-cut Kennebec Fries Recipe
tossed with sea salt, Reggiano Parmigiano & parsley
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Method
Preparation
- 1
Cut the Potatoes
Wash and peel the Kennebec potatoes. Cut them into 1/4-inch thick fries, ensuring they are uniform for even cooking.
- 2
Soak the Fries
Place the cut fries in a bowl of cold water for at least 30 minutes. This helps to remove excess starch and results in crispier fries.
- 3
Prepare the Frying Oil
In a large, deep pot or fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure the correct temperature for frying.
Frying
- 4
Dry the Fries
After soaking, drain the potatoes and pat them dry with paper towels. Remove as much moisture as possible to avoid oil splatter.
- 5
Fry the Potatoes
Carefully add the fries in batches to the hot oil. Fry for about 5-7 minutes or until golden brown and crispy. Use a slotted spoon to remove the fries and drain them on paper towels.
Finishing Touches
- 6
Season the Fries
While the fries are still hot, drizzle them with white truffle oil and toss with sea salt. Make sure they are evenly coated.
- 7
Add Cheese and Parsley
Finely grate the Reggiano Parmigiano cheese and sprinkle it generously over the fries. Chop the fresh parsley and toss it with the fries for added flavor and color.