Parmesan Truffle Fries

Ingrediënten

4 large russet potatoes, peeled and cut into thick wedges

2-3 tbsp olive oil or vegetable oil (for frying)

2 tbsp truffle oil (or to taste)

1/2 cup freshly grated Parmesan cheese

Salt, to taste

Freshly cracked black pepper, to taste

Fresh parsley, chopped (optional)

Instructies

Prep the Potatoes:

Rinse the potato wedges in cold water to remove excess starch.

Pat them dry thoroughly using a kitchen towel.

Parboil the Potatoes:

Bring a pot of salted water to a boil.

Add the potato wedges and boil for about 5-7 minutes, or until just tender but not fully cooked.

Drain and let the potatoes dry completely.

Fry the Potatoes:

Heat oil in a large skillet or deep fryer over medium-high heat (350°F/175°C).

Fry the potato wedges in batches until they are golden and crispy, about 5-7 minutes per batch.

Remove and drain on a paper towel-lined plate.

Season the Fries:

While the fries are still hot, drizzle with truffle oil and toss to coat.

Sprinkle generously with grated Parmesan, salt, and pepper.

Add fresh parsley for a touch of color and flavor.

Serve:

Serve immediately while hot and crispy. Enjoy with aioli or your favorite dipping sauce.