Parmesan Truffle Fries

May 19, 2018
Created by Chef Casey Bowthorpe
45 minutes
Serves 4
  • Canola oil, for frying
  • 6 russet potatoes, washed
  • 2-3 Tbsp grated parmesan
  • Truffle salt, to taste

In a fryer or large high-sided skillet or wok, warm oil until it reaches 300°. Meanwhile, cut potatoes into sticks about 1/4″ thick. Place cut potatoes into cold water until needed and then dry before placing into hot oil.

When oil is hot, slowly add potatoes into oil, working in batches. Cook for 3 to 5 minutes until small white bubbles form on outside of potatoes. Once bubbles form, remove from fryer and let cool on a sheet pan lined with paper towels. Once all fries have been fried once, increase heat to 375° and cook fries again in batches, until golden brown. Remove from oil and place in a large bowl. While still hot, add Parmesan and truffle salt, tossing to coat. Add more cheese and salt to taste.