French fries coated in truffle oil and Parmesan cheese are simply heavenly! They were served at one of my favorite brewpubs, and I knew I had to recreate them at home.
Ingredients
- russet potatoes: 4 piece
- peanut oil for frying:
- truffle oil: 4 tsp
- Parmesan cheese: 0.25 cup (finely shredded)
- fresh parsley: 4 tsp (minced)
- sea salt: 1 tsp
Metric Conversion
Stages of cooking
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Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
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Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
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Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
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Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
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Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.
