Parmesan Fries

Parmesan Truffle Fries

—

by

Al McFarland
in
Jump to Recipe Print Recipe
Parmesan Fries

Parmesan Truffle Fries

It’s quite possible that these Parmesan Truffle Fries will leave you saying “these are the best fries I’ve every had!”. I’ve actually heard that comment a few times, and I wholeheartedly agree. First, I love Parmesan cheese; second, I love truffles; and third I love french fries – so this is a match made in heaven. They are light, crispy, and full of outstanding flavours. Eat them alone as a snack, or pair them with a more sophisticated Steak Frites dish. You’ll love them!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6
Course: Side Dish, Snack
Cuisine: French
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs potatoes
  • canola oil for deep frying
  • 1/2 cup Parmesan cheese grated
  • 1 tbsp truffle oil
  • 1 tsp truffle salt
  • 1 tbsp herbes de Provence 
  • 1/4 tsp black pepper freshly ground
  • 1 tsp sea salt divided
  • 6 cups water for soaking

Equipment

  • deep fryer
  • french fry cutter
  • tongs
  • large mixing bowl
  • paper towel
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Clean potatoes and remove any spores (or eyes), leaving skin on. Use a french fry cutter to julienne the potatoes. Grate cheese, measure and separate all ingredients.
Cooking + Assembly
  1. In a large bowl, combine water and sea salt and stir to mix. Add cut potatoes to the salted water and allow to soak for 5-10 minutes.
  2. Pre-heat deep fryer to 350 degrees F.
  3. Remove cut potatoes from salt water and pat with paper towel to dry. Add potatoes to the basket and deep fry for 10-12 minutes, until crisp and golden brown.
  4. Remove french fries from the deep fryer and place them in a large bowl lined with paper towel. Toss to remove excess oil.
  5. Remove paper towel and drizzle fries with truffle oil. Sprinkle with herbs, truffle salt, and pepper and toss to coat. Add to a bowl or serving dish and top with grated cheese just before serving.

Notes

  • I use the smallest blades possible on my fry cutter, but feel free to use larger sizes for thick-cut or wedge-style fries. Just be sure to adjust the frying time accordingly.
  • Before frying potatoes always rinse them in cold water in order to remove starch. This will help to keep the potatoes from sticking together during cooking.
  • Soaking cut potatoes in salt water before cooking with result in crispier french fries.
  • If you don’t have access to a deep fryer you can use a heavy Dutch oven or large pot filled with enough canola oil to cover the fries. Just be very careful!