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...