Truffled French fries having become something of a controversy. There have been many debates over the flavor and whether they do in fact live up to the culinary hype. But it appears these beauties are here to stay.
- 4 large potatoes (waxy variety, peeled)
- 3/4 teaspoon salt
- 1 tablespoon plus 1 teaspoon truffle oil
- 4 to 5 cups vegetable oil (for frying)
- Optional: 4 tablespoons Parmesan (grated)
- Optional: 2 tablespoons parsley (minced)
- Optional: A few slices of garlic
Gather the ingredients.
Cut the potatoes lengthwise into thin strips, about 1/3-inch wide.
Soak the potatoes in ice-cold water for 1 hour.
Drain and pat completely dry.
Heat the oil in a deep-fryer or deep skillet to 325 F and blanch the potatoes by frying them in batches for 2 minutes. Drain the fries on fresh kitchen towels or paper towels.
Increase the heat of the oil to 375 F then cook the potatoes for the second time in batches for 1 1/2 minutes.
Drain the fries on baking sheets lined with fresh kitchen towels or paper towels and portion them on servings plates.
Sprinkle them with salt, drizzle truffle oil over them, dust with the optional grated Parmesan cheese and serve immediately for maximum impact.
Serve with a good steak and enjoy!
- Because the fries when coupled with truffle oil have such a robust flavor, make sure you serve them alongside foods that can hold their own. An obvious choice is a steak. For sheer indulgence, you can, of course, eat them on their own.
- The trick to making savory, earthy, and inexpensive truffled fries is to use premium-quality truffle oil. The cheaper truffle oil will be made using a synthetic flavoring, not a real truffle.
- Also, a little goes a long way and you will only need a few tiny drops so to make your truffle fries perfect, so do not skimp on price.
- Always use fresh cooking oil when preparing fries. Old oil can easily taint the flavor of the fries, plus any crumbs in the oil can burn when reheated which, in turn, will spoil the taste of the fries. Always strain cooking oil once cooled before using again.
- Serve the truffle fries with either a small bowl of aioli, finely grated Parmesan or a little flat-leaf parsley minced with a few slices of garlic. Sprinkle over the hot fries to your liking.
- Do not use pre-grated Parmesan, this is often (not always) the rind of the cheese which is grated up, so it not the best. Pre-grated Parmesan will always taste stale.
- Keep a splatter guard handy for this recipe. If you do get hot oil on your skin, hold it under cold running water for several minutes and seek medical attention if in doubt. Never use ice to chill a burn; it can cause skin damage.
- Truffle French fries do not keep well and can soften fairly quickly. Left too long, the scent of the truffle will disappear.