Traditional French-Fried Potatoes tossed with Parmesan Cheese, Garlic and Parsley. French fries here in America can mean any kind of potato that is deep fried, while “pommes frites” generally refers to a long, slinly sliced strip of potato that is deep fried.
As for the truffle oil, there aren’t a whole lot of gourmet shops near where I live, but I have found this Here. When looking for truffle oil, whether it be white or black, you want to be sure that you’re getting real truffle oil, and not just something that smells like it. So, you want to be sure that you look for a product that says it is infused with truffles or truffle extract, and shy away from products that are only made with “truffle essence.” Also, you want to be sure to store your truffle oil in a cool, dry space away from direct sunlight so that it does not cause your oil to turn rancid or lose precious flavor.
Pommes Frites with Truffle Oil, Parmesan, and Parsley
- 2 large russet potatoes, cut into ¼” by ¼” fries
- Oil, for frying
- 1 -2 tsp. white or black Truffle Oil
- Freshly grated Parmesan cheese
- Chopped fresh parsley
- To make the fries, preheat a deep fryer or kettle of oil to 350°. Begin by “par-boiling” the cut potatoes in the hot oil just until they are cooked through and limp; transfer to a paper-towel lined plate to drain and cool. Meanwhile, increase the temperature for the oil to 375°. Once the oil is heated, return the fries to the hot oil and cook again until the fries are crispy and light golden brown; transfer to a fresh paper-towel lined plate for just a moment to drain some of the oil and sprinkle with a little salt.
- Once the fries are drained, transfer them to a large bowl and drizzle with just a little bit of the truffle oil, tossing to coat; drizzle with a little more of the truffle oil and toss to coat again, until the flavor is to your liking. While the fries are still hot, sprinkle them with freshly grated Parmesan cheese and parsley and toss to coat again. Transfer the fries to a serving dish and finish with more freshly grated Parmesan cheese and parsley.
Note: works great with sweet potatoes, or half and half white potatoes and sweet potatoes
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