Quick And Easy Parmesan Truffle Fries Recipes

PARMESAN TRUFFLE FRIES

Steps:

• Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
• Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
• Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
• Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
• Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

QUICK AND EASY PARMESAN TRUFFLE FRIES

Steps:

• Preheat oven to 450F. Set up racks in the upper middle and lower middle positions.
• Take out two baking sheets and spread out half a bag of fries onto each sheet. Bake the fries for 6 minutes. Then switch the trays from upper to lower and lower to upper, and turn each of them 90 degrees (flip back and front.) Bake an additional 6 minutes. If the fries aren't quite crisp enough, bake them for 1-2 minutes more.
• While the fries are cooking, organize the truffle oil, parmesan, and parsley. Then, make the aioli.
• For the aioli: Whisk together the egg yolk, salt, and 1 tsp of malt vinegar. The yolk will get light colored and then darken a bit. Now is the time to start adding the oil. Whisking the egg mixture constantly, begin adding the oil in a slow, steady stream until all the oil is used and the sauce has thickened. Stir in the paprika. Then, taste the aioli and add more malt vinegar until you like the flavor. I find that one more teaspoon is perfect.
• Once the fries are done, immediately toss them with 2 tablespoons of the truffle oil and about half the parmesan and parsley. Mound them up in your serving dish and then top with the remaining truffle oil, parmesan, and parsley. Serve with the malt vinegar aioli.