Truffle fries are all the rage these days. And, while you may think this dish is relegated to restaurant choice only, you’d be surprised to know they are extremely easy to make yourself at home.
Truffle oil is an edible oil, usually olive oil, that is infused with black or white truffles.
The oil imparts an intense flavour – think woody, earthy, garlicky, and fruity – to other foods like meat, vegetables, and seafood.
INGREDIENTS
- 4 large Idaho russet potatoes, peeled
- Vegetable oil, enough for deep-frying, about 4-5 cups
- 4 cups water
- 1 teaspoon of sea salt
- 1 teaspoon parsley, minced
- 1 1/2 tablespoons truffle oil – white or black
- 1/4 cup Parmigiano-Reggiano cheese, finely grated
DIRECTIONS
- Cut the peeled potatoes lengthwise into thin strips, about 1/3-inch wide.
- Fill a large bowl with water and a few cups of ice. Place the cut potatoes in the water and soak for about 1 hour. Drain and pat completely dry.
- Heat oil in a larger skillet or deep-fryer to 325°F.
- Working in batches, blanch the potatoes in oil for 2 minutes per batch. Drain the fries on paper towels.
- Bring the oil to 375°F. Fry the potatoes for the second time; about 1 1/2 minutes per batch.
- Drain the fries on a plate or baking sheet lined with paper towels. Sprinkle fries with salt to taste.
- Drizzle the truffle oil over the fries, then sprinkle with the Parmesan cheese, and then sprinkle on the parsley, if desired.
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