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

Method

Step 1.

Cut the potatoes into roughly 1cm strips

Step 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.

Step 3.

Drain and thoroughly dry the potatoes with a clean tea towel or paper towel.

Step 4.

Heat vegetable oil in a pan or heavy pot to 170°C (340°F).

Step 5.

Fry the potatoes in small batches until lightly golden, about 5-6 minutes.

Step 6.

Drain on a wire rack or paper towel.

Step 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.

Step 8.

Drain and transfer immediately to a large bowl.

Step 9.

While the fries are still hot, grade some truffle, parmesan and a good pinch of salt. and toss to coat evenly.

Step 10.

Toss again. Optional: sprinkle with parsley or chives and a little cracked black pepper.

Step 11.

Serve with your choice of Mayonaise

Chunky Fries with Fresh Truffle & Parmesan

Prep: 5 minutes
Cook: 6-12 Minutes Frying
Serves: Serves 4

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

Method

Step 1.

Cut the potatoes into roughly 1cm strips

Step 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.

Step 3.

Drain and thoroughly dry the potatoes with a clean tea towel or paper towel.

Step 4.

Heat vegetable oil in a pan or heavy pot to 170°C (340°F).

Step 5.

Fry the potatoes in small batches until lightly golden, about 5-6 minutes.

Step 6.

Drain on a wire rack or paper towel.

Step 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.

Step 8.

Drain and transfer immediately to a large bowl.

Step 9.

While the fries are still hot, grade some truffle, parmesan and a good pinch of salt. and toss to coat evenly.

Step 10.

Toss again. Optional: sprinkle with parsley or chives and a little cracked black pepper.

Step 11.

Serve with your choice of Mayonaise