Ingredients
4 large waxy potatoes, peeled.
4 cups water, plus 2 cups of ice
4 to 5 cups vegetable oil, for frying
3/4 teaspoon kosher salt or Buona Cucina White or Black Truffle Salt
1 1/2 tablespoons Buona Cucina White Truffle Oil or Black Truffle Gourmet Oil
4 tablespoons freshly grated Parmesan Cheese, optional
2 tablespoons minced parsley, optional
Directions
Cut the peeled potatoes lengthwise into thin strips, about 1/3-inch wide.
Add the water and ice to a medium-sized bowl and soak the potatoes for one hour.
Drain and pat completely dry.
Heat up the vegetable oil in a deep-fryer or deep skillet to 325 F and blanch the potatoes for 2 minutes by frying them in batches. Drain the fries on fresh kitchen towels or paper towels.
Bring the oil to 375 F. Cook the potatoes for the second time. This time leave them for 1 1/2 minutes.
Drain the fries on baking sheets lined with fresh kitchen towels or paper towels. Sprinkle them with salt to taste.
Drizzle the truffle oil over and dust with the optional grated Parmesan cheese. Sprinkle the optional parsley for a colorful addition.
Serve hot and enjoy!
Recipe adapted from The Spruce Eats