Parmesan Truffle Fries
- Shereen Pavlides
- Apr 7, 2020
- 1 min read
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...
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.
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. 😭