Truffle Parmesan Shoestring French Fries
Author: Cooking Divine
Serves: 4 servings
- 3 Large Idaho Potatoes (peeled)
- 1 Quart Peanut Oil for Frying (can sub canola or vegetable)
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Pepper
- 2 Tablespoons Grated Parmesan Reggiano Cheese
- 1 Teaspoon White Truffle Oil
- 1 Tablespoon Fresh Parsley (chopped)
- Julienne the Potatoes into 1/16" slices and place in a cold water bath for 30 minutes.
- Drain potatoes in a colander and pat dry.
- Meanwhile, in a large fry pot, heat the oil to 350 degrees.
- In small batches, fry the potatoes for 2 minutes and place on a paper towel to dry.
- Once all the potatoes are fried, re-fry again in small batches for an additional 2 minutes.
- Immediately place french fries in a bowl and add toss in the rest of the ingredients.
Recipe by Cooking Divine at https://www.cookingdivine.com/recipes/truffle-parmesan-french-fries/
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