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Parmesan Truffle Fries


 


Parmesan Truffle Fries

recipe by shereen pavlides


4 Idaho russet potatoes (about 3 1/2 pounds)

6 - 8 cups canola oil or peanut oil

kosher salt and/or truffle salt

1 1/2 tablespoons truffle oil

1 1/2 tablespoons chopped parsley

freshly grated parmigiano-reggiano


Directions: step by step tutorial in the video above...


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2 ความคิดเห็น


Halina Zakowicz
Halina Zakowicz
19 ต.ค. 2563

I’ve made pomme frites for decades and have never blanched my fries unless it’s been by accident because I added the fries too soon to the oil. They still come out crispy on the outside and tender on the inside. I just fry them for a total of 5 minutes, flipping once or twice in the pan.

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I made these Parmesan Truffle Fries a couple weeks ago. They are by far the best fries I’ve ever had. Definitely making them again this weekend. I can’t stop thinking about them. 😭

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