|Parmesan Truffle French Fries|
For the Fries:
4 Large Russet Potatoes, Cut into ¼inch thick Sticks
10C Water, Very Cold
1Q Canola Oil, For Frying
Fresh Grated Parmesan Cheese
2-3T White Truffle Oil (or more if you please)
Fresh Chopped Parsley, For Garnishing
Salt & Pepper, To Taste
Directions:1. To Soak the Fries: Place the cut potatoes into a bowl and pour over the cold water. Refrigerate for at least 4 hours, to help remove the starch.
2. After you have soaked the fries, heat your canola oil in a deep fryer to 325 degrees.
3. Drain the fries from the water and pat them completely dry.
4. To Fry the Potatoes: Fry them in batches for 2-4 minutes until it reaches a pale blonde color forms and remove them to a sheet lined with paper towels. Next, heal the oil to 375 degrees and fry the potatoes again until golden brown & crispy, about 5 minutes. Drain the golden fries and put them into a bowl.
5. Toss the French fries with the white truffle oil, grated Parmesan, salt, and pepper until they are evenly coated. Garnish with chopped parsley.
6. Serve immediately.