Parmesan Truffle Fries*

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Parmesan Truffle Fries*
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Ingredients
  1. 2 large russet potatoes
  2. canola oil, for frying
  3. salt
  4. pepper
  5. fresh grated Parmesan cheese
  6. 1-2 teaspoons truffle oil
Instructions
  1. Let me start off by saying I have NEVER met anyone that didn’t like french fries. If you are one of those people that don’t then leave my website immediately because you should be ashamed. Now, I’m not saying they’re healthy and that I eat them all the time, but as a treat nothing beats a good french fry. Well, this is my kicked up version. I love anything with truffle oil on it because it takes an ordinary dish and makes it really special. I love serving these fries with a really nice steak and a glass of red wine. Ladies- do you want to really impress your man? Make this dish! Ok, let’s get started. The first thing you want to do is cut the potatoes into 1/2 inch thick slices. Once you have a slice cut the slice into thick 1/2 inch sticks. Put the potatoes in cold water and let them soak for about 2-3 hours. This is a very important step because soaking the potato removes the starch, which makes a crispy fry… and that is exactly what we want! If you let them soak any longer it won’t affect them in any way so you can always do it in the morning or even the night before. After they’re done soaking you want to take them out of the water and dry completely. While they are drying heat up your oil to 300 degrees F. I put the flame over medium high heat to ensure it doesn’t get too hot. Once the oil is hot add the fries in batches making sure you don’t overcrowd and let them cook in there for 4-5 minutes. This is the initial frying and what we are doing is cooking the inside of the fry. They won’t brown during this frying sesh. Sacrifice one of the fries and cut it. If there is no give it’s cooked and time to take them out and let it drain on a paper towel. Once all of the fries have had the initial frying turn up the heat and let the oil come up to 400 degrees F. Add the fries to the hot oil in small batches and let them cook until a beautiful crispy golden brown. Take them out and drain on a new paper towel until all of the fries are done. Add them to a bowl and season them with salt and pepper, fresh grated Parmesan cheese, and a nice drizzle of truffle oil. Give them a good mix and they’re ready to be devoured! Uhmm… hello food
Everyday Gourmet with Blakely http://gourmetwithblakely.com/

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Parmesan Truffle Fries*

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