Parmesan Truffle Fries

As I have mentioned before, JCT Kitchen in Atlanta, is one of my favorite restaurants ever. I have recreated a bunch of their dishes because they are just soooo good. Well, the other night, my Mountain Man & I decided to make their Fried Egg Burgers & Parmesan Truffle Fries. I'll post the recipe for the burger next. But, for right now, I'm going to focus on these amazing french fries. Whenever you go to JCT, you have to order a big bowl of their Parmesan Truffle Fries. They are crispy shoestring potatoes, fried to perfection, and then tossed in white truffle oil, grated parmesan, & fresh parsley. So, I just had to try and attempt to make these babies. And they definitely hit the spot. These fries go along great with any burger, sandwich, or their Angry Muscles (which is another recipe I will tackle next). We devoured these french fries, and they will definitely be a go-to side for any burger we make in the future! Enjoy :)

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.