White Truffle Fries with Parmesan

The gourmet's trick to french fries that are crispy on the outside and soft on the inside is double-frying them.

6 large potatoes (Idaho or Russet is a good choice)
Oil for deep frying (Vegetable or Peanut)
Ice water (optional)

1 tablespoon Liquid Gold White Truffle Oil

Maldon Sea Salt and pepper to taste

1/4 cup Fresh grated Parmesan cheese

Cut the potatoes into thin strips.  You can peel the potatoes, if you like, but it's not necessary.

Optional: Soak the cut fries in ice water for about 30 minutes. This step removes a lot of the starch, making them less sticky when frying. Pat the soaked fries dry with a paper towel before frying.

In a frying pan or deep fryer, heat the oil to 325°. Fry small batches of the fries for about 3 minutes; they will be softened but not browned. Remove them from the oil and let them rest, or sweat, on paper towels for at least half an hour, up to 2 hours. (A great make-ahead step.)

When you're ready, reheat the oil to 375°. Cook the fries a second time until golden brown. Drain again on paper towels. While hot, in a bowl, toss with 1 Tablespoon of white truffle oil, sprinkle with sea salt, pepper, Parmesan cheese and hide in the corner and enjoy!

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