French fries coated in truffle oil and Parmesan cheese are simply heavenly! They were served at one of my favorite brewpubs, and I knew I had to recreate them at home.
Ingredients
- 4 large russet potatoes
- peanut oil for frying
- 4 teaspoons truffle oil
- 0.25 cups finely shredded Parmesan cheese
- 4 teaspoons minced fresh parsley
- 1 teaspoon sea salt
Instructions
-
1
Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
-
2
Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
-
3
Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
-
4
Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
-
5
Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore African Recipes
South African Lamb Sosaties (Kebabs)
This is a traditional South African braai (bbq) dish that can also be prepared using venison or beef. This dish is best if meat and vegetables are allowed to marinate overnight before grilling.
Chewy Whole Wheat Peanut Butter Brownies
These are a great take on the Peanut Butter Brownie. You can't tell the difference between whole wheat and regular flour. My family eats them up EVERY TIME I bake them.
Vegan Butternut Squash and Lentil Stew in the Slow Cooker
A delicious, nutritious stew that will delight vegans, vegetarians, or meat-eaters alike. Everything goes in the slow cooker, and you'll have a delicious meal 3 hours later.