Deliciously crispy French fries, coated with aromatic truffle oil and topped with Parmesan cheese – simply irresistible! After trying these at my favorite brewpub, I just had to recreate them at home.
Prep the Potatoes:
Cut the russet potatoes into fries, approximately 3/8-inch thick, using a mandoline or knife. Soak the cut potatoes in a large bowl of cold water for 30 minutes. Afterward, drain and pat them dry with a clean towel.
First Frying (Blanching):
Heat the peanut oil in a deep-fryer or a large saucepan to 275°F (135°C). Fry ¼ of the potatoes at a time, cooking for 2 minutes while stirring occasionally. Transfer them to a towel to drain, and repeat with the remaining potatoes.
Second Frying (Crisping):
Increase the oil temperature to 350°F (175°C). Fry the potatoes again in batches until they turn golden brown, about 5 minutes per batch. Remove with a slotted spoon and transfer to a towel to drain any excess oil.
Season and Serve:
Once the fries are still warm, place them in a bowl. Drizzle the truffle oil over them, then sprinkle with Parmesan cheese, parsley, and sea salt. Toss gently to coat evenly.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Cook’s Tip:
Truffle oil often consists of olive oil infused with truffle essence. While it delivers great flavor at a lower price, for a more authentic taste, consider investing in real truffle oil if you can.
(Truffle Fries)
