Title: Garlic Truffle Fries
From: Jaden Hair’s Steamy Kitchen
Russet potatoes (about 1 medium potato per person)
Garlic (pressed or finely minced)
Parlsey (finely chopped)
Oil to fry
Parmisan or pecorino romano cheese for top
1. Cut potatoes. Use the right potato. Russet (or Idaho) potatoes are the best for frying. They have the right starch content and make fries with a light, fluffy interiors. Use a mandoline. Soak in cold water for 1 hour or rinse several times until water drains clear. Rinse Rinse Rinse. After slicing, soak the fries in cold water for 1 hour. This helps get rid of a lot of the starch. If you don’t have 1 hour, just fill big bowl with cold water, add fries, swish good with your hand, dump water and repeat at least 5 times until water runs clear. If you don’t do this step, your fries will be soggy and mushy. Drain. Pat very very dry or use salad spinner. Combine garlic and parsley. Use a paper towel to pat the garlic/parsley mixture to soak up any moisture.
2. Heat oil to 325F. Fry the fries in batches, for 1-1/2 minutes until cooked but not browned. Remove and drain. They will be a soggy mess. Don’t worry. Let cool.
3. Heat oil to 375F. Fry them for a second time, in small batches for 1-1/2 minutes. Fry the first time at 325F for 1 1/2 minutes to cook the potato. Drain and let cool. The second frying is at 375F for another 1 1/2 minutes to crisp the potato. You’ll see that the fries will crispy up nicely. Remove and drain. Grab a baking sheet place a wire cooking rack on top. After frying each batch, place the fries on the rack to drain and cool. The rack allows the oil to drip through (and not just collect on a paper towel and soak right back into the potatoes) and lets the fries cool evenly. If you stack steaming hot fries on hot fries, you’ll end up with soggy fries.
4. Sprinkle with Truffle Salt while the fries are hot. Just before serving, toss with the garlic/parsley mixture and just a lightest drizzle of Truffle Oil.