Truffle Fries
Crispy double-fried potatoes finished with truffle oil, Parmesan, and chives.
Servings: 4 servings
Ingredients
- 800 g russet or Maris Piper potatoes cut into 10 mm fries
- 1.2 L vegetable or peanut oil for frying
- 15 g fine sea salt
- 30 g grated Parmesan
- 10 ml white truffle oil
- 5 g chopped chives
- Optional: shaved black truffle or truffle salt for garnish
Instructions
- Soak cut fries in cold water for 30 minutes, then dry thoroughly.
- Blanch fries at 150 C for 6-8 minutes until tender but pale, then drain.
- Increase oil to 190 C and fry in small batches until golden and crackling, 3-4 minutes.
- Toss hot fries with sea salt, grated Parmesan, a light drizzle of truffle oil, and chives. Serve immediately.