Pomme Frites with Truffle Oil and Fresh Parmesan
We don't make pomme frites very often, but they're such a treat when we do. Thin and crispy with essence of truffle, these fries are essentially just a fancy twist on the french fry. The double frying procedure ensures that they are crispy on the outside but tender on the inside. Make sure they are extra cheesy and that you really taste the truffle. Serve with steak or burgers.
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Servings: 4 people
Calories: 395 kcal
Net Carbs: 55 g
Ingredients
- 6 large white Russet potatoes
- 2 quarts (1.9 l) peanut oil
- coarse salt , to taste
- 5 tsp truffle oil
- 1 cup (100 g) freshly grated Parmesan cheese
Instructions
- Using a mandoline, slice the potatoes lengthwise into 1/4-inch strips. Cover with water in a bowl and refrigerate overnight or at least 12 hours to remove the starch. Drain the potatoes well before frying.
- Heat the peanut oil to 370° F in a large Dutch oven or deep fryer. Add 1/3 of the potatoes and cook for 3 minutes. Carefully remove from the oil and set aside on a paper towel lined plate. When the oil reaches 370° F again, cook a second batch of frites and repeat again.
- For the second round of frying, reheat the oil to 380° F. Add half of the fries, and cook for 4 minutes or until golden. Remove from the oil, drain on a paper towel lined plate, and immediately sprinkle with salt. Repeat with the other half.
- Drizzle the fries with truffle oil, sprinkle with the cheese, and serve immediately.
Nutrition
Calories: 395kcalFat: 12gSodium: 417mgNet Carbs: 55gSaturated Fat: 5gPotassium: 1355mgCarbohydrates: 59gVitamin A: 195IUFiber: 4gVitamin C: 18mgSugar: 2gCalcium: 338mgProtein: 16gCholesterol: 17mgIron: 3mg
