Directions

Prepare the Potatoes

1. Peel the potato and rinse it under cold water. Cut the potato lengthwise into 1/3-inch slices, then cut the slices into 1/3-inch fries.

2. Place the cut potatoes in a large bowl of cold water and soak for at least 1 hour, and up to 24 hours. Ensure that the potatoes are submerged in the water. This process removes starch from the potatoes, resulting in super crispy fries.

Dry the Potatoes

1. Drain the soaked potatoes and pat them dry thoroughly with paper towels.

First Fry

1. Heat the canola oil in a large pot fitted with a thermometer. Bring the oil temperature to 325-330°F (162-166°C). Do not fill the pot more than halfway with oil, leaving room for the potatoes and oil expansion.

2. Place a rack over a parchment-lined baking sheet.

3. Gently add a handful of dried potatoes into the oil for the first fry. Fry the potatoes for 6-7 minutes until they are light brown. Use a spider or slotted spoon to lift the fries from the oil and place them on the prepared rack. Continue frying all the potatoes in batches, ensuring the oil returns to temperature between each fry.

Second Fry

1. Heat the oil to 350°F (177°C) for the second fry.

2. Fry the par-cooked potatoes in batches until golden brown, about 2-3 minutes.

3. Use a spider to remove the fries from the oil, shaking off any excess oil.

4. Place the fried potatoes in a large bowl and immediately season with Shawhan Farms Gourmet Parmesan Inspirations Truffle Infused Seasoning and kosher salt.

5. Toss to combine.

Serve

1. Serve the Parmesan truffle fries immediately for the best flavor.

2. Optionally, grate fresh Parmesan cheese on top before serving.

3. Alternatively, you can keep the fries warm in a 200°F (93°C) oven on a rack until all batches are done.