Perch Truffle Cheese Fries Recipe

1. Preheat your oven to 425°F (220°C). Wash and cut the russet potatoes into thin fries. Pat them dry with a paper towel.

2. In a large bowl, toss the fries with salt and a little bit of vegetable oil until well coated.

3. Spread the fries evenly on a baking sheet and bake for 25-30 minutes until golden and crispy, flipping halfway through.

4. Prepare the Roux

In a saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously for about 2-3 minutes until it turns a light golden color.

5. Add Milk and Cheese

Gradually whisk in the milk, making sure there are no lumps. Bring the mixture to a simmer, then add the white cheddar and pecorino cheese, stirring until melted and smooth.

6. Finish the Sauce

Stir in the truffle oil and season with black pepper to taste. Remove from heat.

7. Once the fries are cooked, place them on a serving platter. Drizzle the cheese sauce generously over the fries.

8. Garnish with chopped parsley and additional pecorino cheese if desired. Serve immediately.