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
Toppings
Method
Preparation
- 1
Cut the Potatoes
Wash and peel the russet potatoes. Cut them into fries (about 1/4 inch thick).
- 2
Soak the Fries
Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
Cooking
- 3
Heat the Oil
In a deep pot, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes
Drain and pat dry the soaked fries. Add them to the hot oil in batches and fry until golden brown and crispy, about 4-5 minutes per batch.
- 5
Drain and Season
Remove the fries with a slotted spoon and drain on paper towels. While still hot, sprinkle with salt.
Finishing Touches
- 6
Add Toppings
Drizzle the hot fries with truffle oil, then toss with grated parmesan and chopped parsley.
- 7
Serve
Serve immediately while hot.
