• Snack
  • |
  • Side

Chunky Fries with Fresh Truffle & Parmesan

  • 5 minutes
    • |
  • 6-12 Minutes Frying
    • |
  • Serves 4

These golden, crunchy-on-the-outside, fluffy-on-the-inside fries from Gem and Nat are honestly the thing you’ll want to eat all winter. Tossed with fresh truffle and finished with a generous sprinkle of Parmigiano - they’re gorgeous, snacky perfection. 

Chunky Fries with Fresh Truffle & Parmesan

Ingredients

  • - 4 large russet burbank potatoes
  • - Vegetable oil (for frying)
  • - 1 tsp truffle
  • - ½ cup finely grated Parmesan
  • - Sea salt or truffle salt, to taste
  • - Freshly cracked black pepper, optional

Steps

  1. Cut the potatoes into roughly 1cm strips
  2. Soak the cut potatoes in cold water for at least 30 minutes, or up to 2 hours, to remove excess starch and help them crisp up.
  3. Drain and thoroughly dry the potatoes with a clean tea towel or paper towel.
  4. Heat vegetable oil in a pan or heavy pot to 170°C (340°F).
  5. Fry the potatoes in small batches until lightly golden, about 5-6 minutes.
  6. Drain on a wire rack or paper towel.
  7. Increase the oil temperature to 190°C (375°F) and fry the potatoes a second time (again in batches) for 2 minutes, until deeply golden and very crisp.
  8. Drain and transfer immediately to a large bowl.
  9. While the fries are still hot, grade some truffle, parmesan and a good pinch of salt. and toss to coat evenly.
  10. Toss again. Optional: sprinkle with parsley or chives and a little cracked black pepper.
  11. Serve with your choice of Mayonaise

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