French Fries

Ingredients

• 4 pcs Russet Potatoes (large, about 300 g each; scrubbed and peeled if desired)
• 6 cups Neutral Oil (Canola or Vegetable) (for deep‑frying; use a thermometer to monitor temperature)
• 1 tsp Truffle Salt (finely ground; adds umami and aroma)
• 30 g Parmigiano‑Reggiano (freshly grated; use high‑quality cheese for best flavor)
• 1 tbsp Fresh Parsley (chopped fine; adds color and freshness)

Instructions

1. Wash and Prep Potatoes

   Rinse the russet potatoes under cold water, scrub the skins, and peel if you prefer skin‑less fries.

   Time: PT5M

2. Cut into Matchsticks

   Slice the potatoes into half‑inch (≈1.3 cm) matchsticks using a mandolin or a sharp knife. Aim for uniform thickness for even cooking.

   Time: PT10M

3. Rinse and Soak

   Place the cut potatoes in a large bowl of cold water and soak for 10 minutes to remove excess starch.

   Time: PT10M

4. Dry Thoroughly

   Drain the potatoes and pat them completely dry with paper towels or a clean kitchen towel. Moisture will cause oil splatter.

   Time: PT5M

5. Heat Oil for First Fry

   Fill the heavy bottom pot with 6 cups of neutral oil and heat to 220‑240 °C (428‑464 °F). Use the thermometer to verify temperature.

   Time: PT10M

   Temperature: 220‑240°C

6. First Fry (Blanch)

   Working in 4‑5 batches, add a handful of potatoes to the hot oil. Fry for 5 minutes, stirring gently, until the interior is cooked but no color has developed.

   Time: PT20M

   Temperature: 220‑240°C

7. Drain and Cool

   Using a slotted spoon, remove the blanched fries and place on paper towels to drain. Let them sit at room temperature (or refrigerate up to 4 hours) before the second fry.

   Time: PT5M

8. Raise Oil Temperature

   Increase the oil temperature to 375 °F (190 °C). Allow the oil to come back up before the second fry.

   Time: PT5M

   Temperature: 190°C

9. Second Fry (Crisp)

   Return the potatoes to the pot in batches. Fry for 3‑4 minutes, or until golden‑brown and crisp. Remove and drain on fresh paper towels.

   Time: PT15M

   Temperature: 190°C

10. Season and Serve

    While the fries are still hot, toss them with truffle salt, grated Parmigiano‑Reggiano, and chopped parsley. Serve immediately.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g