Quick And Easy Parmesan Truffle Fries Food

QUICK AND EASY PARMESAN TRUFFLE FRIES

Steps:

• Preheat oven to 450F. Set up racks in the upper middle and lower middle positions.
• Take out two baking sheets and spread out half a bag of fries onto each sheet. Bake the fries for 6 minutes. Then switch the trays from upper to lower and lower to upper, and turn each of them 90 degrees (flip back and front.) Bake an additional 6 minutes. If the fries aren't quite crisp enough, bake them for 1-2 minutes more.
• While the fries are cooking, organize the truffle oil, parmesan, and parsley. Then, make the aioli.
• For the aioli: Whisk together the egg yolk, salt, and 1 tsp of malt vinegar. The yolk will get light colored and then darken a bit. Now is the time to start adding the oil. Whisking the egg mixture constantly, begin adding the oil in a slow, steady stream until all the oil is used and the sauce has thickened. Stir in the paprika. Then, taste the aioli and add more malt vinegar until you like the flavor. I find that one more teaspoon is perfect.
• Once the fries are done, immediately toss them with 2 tablespoons of the truffle oil and about half the parmesan and parsley. Mound them up in your serving dish and then top with the remaining truffle oil, parmesan, and parsley. Serve with the malt vinegar aioli.

PARMESAN TRUFFLE FRIES

Steps:

• Cut potatoes into French fry shapes, about 3/8-inch wide and thick, using a mandoline or a knife. Soak potatoes in a large bowl of cold water for about 30 minutes. Drain and pat potatoes dry with a clean towel.
• Heat oil in a deep-fryer or deep saucepan to 275 degrees F (135 degrees C).
• Gently lower 1/4 of the potatoes into the hot oil and cook, stirring occasionally, for 2 minutes. Transfer cooked potatoes to a clean towel using a slotted spoon. Repeat frying with remaining potatoes.
• Heat the same oil to 350 degrees F (175 degrees C). Fry potatoes again, working in batches, until golden brown, about 5 minutes. Transfer fries to a clean kitchen towel using a slotted spoon.
• Place fries in a bowl and drizzle truffle oil over warm fries; season with Parmesan cheese, parsley, and sea salt.

PARMESAN TRUFFLE FRIES

Steps:

• Preheat the oven to 450 degrees Farenheit.
• Cut the potatoes into fries (watch the video to see!): Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a ¼-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions.
• Place the fries in a large bowl with the olive oil and kosher salt. Mix thoroughly to combine.
• Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
• Bake the fries for 15 minutes. Take them out of the oven and flip them. Reduce the heat to 400 degrees.
• Reverse the trays in the oven and bake another 10 minutes until the fries are crisp and golden brown, watching carefully as the cooking time can depend on the fry thickness and oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
• Remove the baking sheets from the oven. Drizzle with the truffle oil (note that if your bottle does not say "all natural", drizzle to taste - it's much stronger than all natural, so don't use the quantity listed.) Add chunky sea salt, crushing it with your fingers as you sprinkle. Sprinkle with the Parmesan cheese and chives. Serve immediately (fries become softer as they sit). If making in advance, omit Step 7, then reheat the fries in a 400 degree oven and perform Step 7.