MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Parmesan Truffle Fries
Categories: Five, Sides, Potatoes, Cheese, Herbs
Yield: 4 Servings
4 lg Russet potatoes
4 ts Truffle oil
1/4 c Fine shredded Parmesan
4 ts Minced fresh parsley
1 ts Sea salt
Cut potatoes into French fry shapes, about 3/8" 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 275ºF/135ºC.
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 350ºF/175ºC. 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.
Recipe by: Bethy Ross
RECIPE FROM:
http://allrecipes.com
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