Category: Side Dish
Author: My Curated Tastes, Shawhan Farms
Servings: 2
Prep Time: 65 minutes
Cook Time: 10 minutes
These Parmesan truffle fries bring a crisp, golden texture with a rich, savory finish. A simple potato turns into something more layered, thanks to a double-fry method and a final toss in Parmesan truffle seasoning.
They work just as well next to a main dish as they do on their own, especially when served hot with a dipping sauce.
Ingredients
- 1 large russet potato, peeled and rinsed
- 1 quart canola oil
- 1 tsp Shawhan Farms Gourmet Parmesan Inspirations Truffle Infused Seasoning
- Kosher salt, to taste
- Fresh Parmesan cheese, grated (optional)
Directions
- Prepare potatoes: Cut into 1/3-inch fries. Soak in cold water for at least 1 hour to remove excess starch.
- Dry thoroughly: Drain and pat completely dry with paper towels.
- First fry: Heat oil to 325–330°F. Fry potatoes in batches for 6–7 minutes until lightly colored. Transfer to a rack.
- Second fry: Increase oil temperature to 350°F. Fry again for 2–3 minutes until golden and crisp.
- Season: Transfer fries to a bowl and immediately toss with seasoning and salt.
- Serve: Serve hot, optionally topped with grated Parmesan.
Recipe Notes
- Double frying is key for a crisp exterior and soft interior.
- Keep fries warm in a 200°F oven on a rack if cooking in batches.
- Pairs well with garlic aioli, spicy ketchup, or other dipping sauces.