Truffle Frites With Parmigiano Recipe

Time1h

Serves4

Thin cut fries with fresh Parmesan and truffle oil

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Ingredients

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1
Cutting the Potatoes
Wash and peel the Russet potatoes. Cut them into thin strips, about 1/4 inch thick, to create fries.
2
Soaking the Potatoes
Place the cut fries into a bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.

3
Heating the Oil
In a large deep pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a deep-fry thermometer to check the temperature.
4
Drying the Fries
Remove the soaked fries from the water and pat them dry with paper towels to remove excess moisture.
5
Frying the Fries
Carefully add a handful of fries to the hot oil, being cautious not to overcrowd the pot. Fry the potatoes for about 4-5 minutes or until they are golden brown and crispy.
6
Draining the Fries
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.

7
Adding Toppings
In a large bowl, toss the hot fries with truffle oil and freshly grated Parmigiano-Reggiano cheese until evenly coated.
8
Garnishing
If desired, sprinkle chopped fresh parsley on top for added flavor and presentation. Serve immediately while hot.