Truffle Fries

Artichoke
Persimmon

These truffle fries are hand-cut fried French fries with truffle oil drizzled over the top, served with shredded parmesan, parsley, and a bit of salt.

INGREDIENTS

- russet potatoes - oil - salt - truffle oil - shredded parmesan cheese - parsley

HOW TO MAKE Truffle Fries

In a large bowl of cold water, submerge the cut potatoes. Soak for at least 2 hours.

Transfer the potatoes to a paper towel lined baking sheet and pat dry.

In a large pot, add about 3 inches of oil and heat to 300 degrees.

Cook half the potatoes for 4-5 minutes to cook through, but not brown. Transfer to a new paper towel-lined baking sheet. Repeat with remaining potatoes.

Increase the heat of the oil to 400 degrees. Fry the potatoes, working in batches, for about 4-6 minutes, or until crisp and golden brown. Drain on paper towel lined baking sheets. Salt the fries as soon as they come out of the oil.

Transfer the fries to a serving dish. Drizzle them with the truffle oil, then sprinkle with parmesan cheese and parsley.

SWIPE UP

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