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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