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.
I'm from Savannah too! Living in Texas now but stumbled on your blog while researching truffle fries!
ReplyDeleteOh man, I finally have someone who knows what I've been talking about on all these posts!! We've only been here two years, but we absolutely LOVE it. But, I'm glad that you stumbled upon my blog, please check back agains soon :)
ReplyDeleteXOXO,
Juliana