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. 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. 2 Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
3. 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. 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. 5 Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

Nutrition per serving