6 “fist-sized” potatoes, skins left on and scrubbed clean
Vegetable (or grapeseed) oil for frying
2 Tbsp Olive Oil (optional)
1 Tbsp Truffled Parmesan Blend
1-1/2 tsp Sea Salt (optional)
First step is optional: if you don’t care for “skin-on” fries, peel the potatoes before slicing.
Use a sharp chef’s knife to cut the potatoes lengthwise into strips about 1/3″ wide. Transfer sliced potatoes to a large bowl filled with cold water and allow to soak and chill for about 1 hour. Drain potatoes in a colander and pat dry before you begin frying.
Add vegetable (or canola or grapeseed or other high smoke-point) oil to a deep fryer, enough to cover a handful of fries as they cook. A heavy cast-iron skillet can also be used, on high heat on the stove. Heat oil to 325°F (use a candy thermometer to check), and fry the potatoes in batches, for 2 minutes. Use a heatproof strainer or slotted spoon to remove the fries to a plate lined with fresh paper towels and allow oil to drain. Repeat until all potatoes have been fried.
Increase the temperature of the frying oil to 375°F, and re-fry the potatoes in small batches, this round for 1-1/2 minutes each batch. Transfer the finished fries to baking sheets lined with fresh paper towels and arrange in a single layer.
Drizzle potatoes with a little olive oil (optional). Sprinkle fries with the Truffled Parmesan Blend, and a little Sea Salt (also optional). Transfer to individual plates and serve immediately.