Garlic Cilantro Parmesan Truffle Salt Fries
This is an easy fry recipe. If you want to make it even easier, buy the pre-cut fries from the grocery store. We take Colorado potatoes, scrub them down and hit them a couple of times with a peeler (a little skin goes a long way in our opinion) and then run them through the potato slicer.
Once they’re sliced, soak them in water to get the starch off of them. If you don’t soak them, they’ll never brown up or taste right. I soak mine for at least an hour, but you can do it longer, even overnight is ok. Once soaked, drain and pat them dry. (This next part is the trick to perfect fries!)
Heat your oil up to 300-325 degrees and drop the fries in for three to four minutes. Since my batch was bigger than my Fry Daddy, I had to do it four or five smaller batches, no big deal. Since the Fry
Daddy has no high or low settings, I control the temperature with the speed at which I drop the fries in. The shorter the time between batches, the lower the temp stays.
As they come out of the fryer, they will still be white and soft. Don’t freak out! Personally, I drop them on a cookie sheet lined with paper towels, but you can do with them as you please.
Once you’re through the first frying, let the oil heat up to 350-375 and run the fries through a second time. At this point they will brown up. It’ll take 2-3 minutes, but you can leave them in as long as you like/as brown as you like. I put them back on the cookie sheet (yes, I change the paper towels). To keep them warm, I put the new batch on top of the last batch… they’ll keep warm.
Finally, I sprinkle the truffle salt, garlic, chopped cilantro over the fries and grate the parmesan. I toss them all together and grate a little more parmesan. Serve hot to the waiting masses.