During dinner at the W. Fort Lauderdale Hotel, truffled french fries came with our meal. After asking the ingredients, I came home to make them myself. A fun, very delicious, yet high caloric treat!
Be sure to buy high quality truffle oil at an Italian or specialty market.
My recipe calls for red potatoes, but frozen (shoestring-size) fries do cut down on time and taste almost as good.
Ingredients
- red potatoes: 6 piece (to taste)
- canola oil: 3 cups
- cilantro: 0.66667 cup (dried)
- Parmesan cheese: 0.25 cup (grated)
- garlic: 3 clove (minced, to taste)
- sea salt: 2 Tbsp (to taste)
- black pepper: (to taste, freshly ground)
- ½ tablespoons truffle oil: 2 piece
Metric Conversion
Stages of cooking
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Cut potatoes to desired size, but not too thick. Try to ensure fries are as close to the same size as possible.
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Place fries into a microwave-safe container and microwave for 4 minutes.
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Place oil into a frying pan and heat to 375 degrees F (190 degrees C).
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Place 1 to 2 handfuls of fries in the frying pan and fry until browned and soft, 4 to 5 minutes, turning and tossing frequently to cook evenly.
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Preheat the oven to 225 degrees F (110 degrees C).
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Drain fries in a bowl lined with a paper towel. Toss fries in the bowl to get rid of excess oil; remove paper towel.
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Combine cilantro, Parmesan cheese, garlic, salt, and pepper in a bowl. Toss fries in the mixture until well mixed. Drizzle fries with truffle oil and toss again until well mixed. Transfer fries to an oven-safe container.
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Bake in the preheated oven to allow truffle oil to settle and reheat fries, 5 to 7 minutes. Serve fries while hot.
