ingredients
- 2 lb russet potatoes
- Cold water, for soaking
- Neutral oil for frying (or use the oven method below)
- Black Truffle Salt, to taste
- Black Truffle Oil, a small drizzle
- Optional: grated Parmigiano Reggiano
- Optional: chopped parsley
oven option
- 2 tbsp neutral oil
- Same finishing steps with truffle salt and truffle oil
instructions
1. Cut and soak. Cut potatoes into fries. Soak in cold water for 10 minutes, then drain and dry very well with paper towels.
2. Fry method, best texture. Heat frying oil to 325 °F. Fry in batches for 4 to 6 minutes until pale and soft, not browned. Remove to a rack. Raise oil to 375 °F and fry again for 2 to 4 minutes until golden and crisp.
3. Oven method, easy. Preheat oven to 450 °F. Toss dried fries with 2 tbsp neutral oil. Spread in a single layer on a baking sheet. Bake 20 to 28 minutes, flipping once, until crisp and browned.
4. Finish the right way. While fries are hot, toss with Black Truffle Salt. Start light, taste, then add more if needed.
5. Add truffle oil last. Drizzle a small amount of Black Truffle Oil over the fries and toss gently. Keep it light. Truffle oil is a finishing touch, not a frying oil.
6. Optional upgrades. Add Parmigiano and parsley, then serve immediately.
