Description
A crispy gourmet delight featuring fries tossed in truffle oil and Parmesan cheese.
Ingredients
Scale
- 2 large russet potatoes
- 4 cups vegetable oil (for frying)
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon truffle oil
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Begin by washing and peeling the russet potatoes. Cut them into thin strips, about 1/4 inch thick, to create fries. Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- After soaking, drain the fries and pat them dry with paper towels to remove any moisture.
- In a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F.
- Carefully add the fries in batches to the hot oil, being cautious not to overcrowd the pot. Fry for about 4-5 minutes or until they are golden brown and crispy.
- Using a slotted spoon, remove the fries from the oil and place them on a paper towel-lined plate to drain excess oil.
- While the fries are still hot, drizzle with truffle oil and sprinkle with sea salt and black pepper. Toss to coat evenly.
- Add the grated Parmesan cheese and toss again to ensure the cheese sticks to the fries.
- Transfer the fries to a serving platter and garnish with chopped fresh parsley. Serve immediately while hot.
Notes
- For extra flavor, try adding garlic powder or paprika to the fries before serving.
- You can substitute the truffle oil with garlic-infused oil for a different taste.
- For a cheesy twist, consider adding crumbled feta or blue cheese on top of the fries.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 0g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 5mg