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Ingredients
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Fries
Black Truffle Béchamel
Method
Preparing the Fries
- 1
Cut and Fry the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips to create fries. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 4-5 minutes per batch. Remove from oil and drain on paper towels. Season with salt.
Making the Black Truffle Béchamel
- 2
Prepare the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a roux. Gradually whisk in the milk, ensuring there are no lumps. Cook until the mixture thickens, about 5-7 minutes. Stir in black truffle oil, salt, ground black pepper, and grated parmesan cheese. Mix until the cheese is melted and the sauce is smooth.
Assembling the Dish
- 3
Serve the Truffle Cheese Fries
Place the crispy fries on a serving platter. Drizzle the black truffle béchamel generously over the fries. Optionally, you can garnish with additional grated parmesan cheese and a drizzle of black truffle oil.
