Truffle & Parmesan Fries

Cut the Potatoes:

• Cut the peeled potatoes into evenly sized matchsticks or wedges. Rinse the cut potatoes in cold water to remove excess starch.

Preheat the Oil:

• In a deep fryer or a large, deep skillet, heat vegetable oil to 350-375°F (175-190°C).

Fry the Potatoes:

• Carefully add a batch of the cut potatoes to the hot oil, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, about 3-4 minutes per batch. Use a slotted spoon to remove the fries and place them on a paper towel-lined plate to drain excess oil. Repeat until all the potatoes are fried.

Season the Fries:

• While the fries are still hot, season them with salt to taste. Toss the fries to ensure even seasoning.

Add Truffle Oil:

• Drizzle the truffle oil over the hot fries. Toss the fries again to evenly distribute the truffle oil.

Optional Garnish:

• If desired, sprinkle finely chopped fresh parsley and grated Parmesan cheese over the truffle fries for added flavour.

Serve Immediately:

• Truffle fries are best enjoyed immediately while they are hot and crispy. Serve them as a side dish or a delicious snack.