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The Best Truffle Fries with Parmesan
The Best Truffle Fries with Parmesan
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The Best Truffle Fries with Parmesan
What you will need:
4 large Idaho russet potatoes
Vegetable oil, enough for deep-frying or 2 tablespoons for the oven method
1 teaspoon of sea salt
1 teaspoon of Litehouse freeze-dried garlic garlic
1 teaspoon Litehouse freeze-dried parsley
Patricia & Paul Black Truffle oil
1 - 2 tablespoons Parmesan cheese, grated
Preparation:
In a small bowl, combine the salt, Litehouse freeze-dried garlic, and parsley. Set aside.
You can peel the potatoes if desired or leave the peel on (my preference), and cut lengthwise into 1/4 inch slices.
In a large bowl, fill with cold water and a handful of ice. Place the cut potatoes in the water and soak for about 20 - 30 minutes. Drain and pat dry. The potatoes need to be dried before cooking (especially if you're frying).
In the Oven:
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
In a large bowl or gallon-sized plastic bag, toss the cut Idaho potatoes sticks with about 1 - 2 tablespoons of olive oil until lightly coated.
Spread the Idaho potato sticks on the baking sheet in a single layer and bake in the preheated 425°F oven for about 30 minutes or until starting to get crispy, making sure to turn fries over halfway through baking time.
The Frying Method:
If using a deep-fryer, heat deep-fryer to 350°F, or you can add enough vegetable oil to fill a deep saucepan half of the way full and heat over high heat. BE CAREFUL. DO NOT LEAVE HOT OIL UNATTENDED. You can test to see if the oil is hot enough by carefully dropping a small piece of bread into the hot oil, if the oil has reached 350°F, it will start to turn golden in 10 seconds.
Fry in batches. Carefully add the fries and cook until golden, about 3 - 5 minutes. Using a slotted spoon or spider strainer, remove fries once they are golden and drain on a paper towel-lined plate. *To keep warm, place fries in 250°F oven until ready to serve*.
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