Ingredients

The following ingredients have 8 Servings
  • 3 medium Russet potatoes
  • canola oil (for frying)
  • ½ Tbsp kosher salt
  • 1 Tbsp white truffle oil
  • ⅓ cup Parmesan cheese (grated)
  • fresh Italian parsley (chopped)

Instruction

  • Scrub potatoes and then slice into ⅓” slices. Lay slices flat and slice again in ⅓” strips to create fries. Place fries in large bowl of cold water for at least 1 hour.
  • Drain water and pat fries completely dry.
  • Pour oil into a deep fry pan or Dutch oven until it is ~2” deep. Using a deep-fry thermometer, heat oil over medium-high heat until temperature reaches 375°F. Meanwhile, prepare a tray with 2 layers of paper towels; set aside. (Tip: If you don’t have a deep fry thermometer, then you can drop a pinch of flour into the oil. If it browns and bubbles immediately, then the oil is ready to go!)
  • Working in batches, place fries in oil and cook for 8-10 minutes, or until golden brown. Place cooked fries on paper-towel lined plate to drain.
  • Once drained, transfer fries into a large bowl. Add salt and Parmesan cheese and then drizzle truffle oil evenly on top; toss until well-coated.
  • Sprinkle with chopped parsley and serve immediately.