A heaping plate of these babies will make anyone smile! If truffle oil is too intense for your liking, simply skip it — they're delicious either way! Be sure to make a lot!
Shoestring fries with black truffle oil, sea salt and parsley recipe
- 2 large russet potatoes, scrubbed clean
- Ground sea salt or kosher salt
- 3/4 cup fresh flat-leaf parsley, chopped
- 1/4 teaspoon black truffle oil (more or less depending on desired taste)
- Canola oil for deep-frying
- Cooking spray
- Preheat oven to 375 degrees F. Using a mandolin or a knife, carefully slice potatoes into long, super thin strips. Place raw shoestring fries onto a cookie sheet lined with parchment paper, spray well with cooking spray and bake in the oven for 8 minutes. Remove and allow them to sit.
- Line another cookie sheet with paper towels, set aside. Into a medium pot with sides, add oil about 2 inches deep. Heat oil to 360 degrees F.
- Fry shoestring fries, in batches, about 3-6 minutes or until browned to your liking (the more fries you add to the oil, the longer they will take to brown as the oil's temperature will temporarily drop). Using tongs or a slotted frying spoon, remove fries from the oil and place them on the paper towel-lined cookie sheet to drain. While hot, sprinkle fries with salt after each batch.
- Once all fries are cooked, add them to a brown paper bag and add parsley and black truffle oil. Give the bag a good shake to mix well and coat the fried potatoes. Turn fries out into a bowl or dish and serve.
Truffle oil can add intense flavor to food, so it's best to start out light and then add more only if desired.
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Italian-style potato salad
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