Parmesan Truffle Fries

Prep Time 10

Cook Time 10

Soaking Time 30

Total Time 50

Equipment

Medium Bowl
Large Saucepan or Dutch Oven
Cookie or Baking Sheet
Spider or Slotted Spoon

Ingredients

▢ 2 large Idaho or russet potatoes, cut into ¼ inch strips
▢ oil, for frying
▢ kosher salt
▢ ½ cup Parmesan cheese, grated
▢ ½ tablespoon black truffle oil
▢ 1 tablespoon fresh parsley, chopped

Instructions

In a medium bowl, cover the potato sticks with water and let stand for 30 minutes. Drain, then rinse the potatoes and pat thoroughly dry.
In a large, heavy bottom pot or deep fryer, heat 2-3 inches of oil to 300℉. Line a baking sheet with paper towels. Working in batches, fry the potatoes until almost tender and slightly translucent, about 5 minutes. Transfer the potatoes to the paper towels to drain, and allow them to cool to room temperature.
Reheat the oil to 375℉. For the second fry, deep-fry the potatoes for 2 minutes or until crispy. Using a slotted spoon or spider, transfer the fries to a bowl and toss with Parmesan cheese, truffle oil, parsley, and salt.
Serve immediately with your favorite dipping sauce.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the type of ingredients used. It does not include the nutrition for any substitutions or additions.

2. Be sure to check out the Key Ingredients along with the Recipe Tips and Notes sections found in the post, for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos.