Description
A recipe that takes great everyday fresh cut fries and makes them a masterpiece with the flavors of rosemary, truffle oil and blue cheese.
Ingredients
- 3 pounds Potatoes
- 2 quarts Canola Oil, For Frying
- ½ cups Truffle Oil
- 8 ounces, weight Dry Blue Cheese
- Salt And Pepper, to taste
- 1 sprig Rosemary, Leaves Removed From Stem
Preparation
Wash and slice potatoes lengthwise into quarters, then slice them into ¼” fries. Soak potatoes in cold water for at least 20 minutes or up to 24 hours.
Remove potatoes from water and place on a kitchen towel to remove as much water as possible.
In a large stock pot, bring the canola oil to 300 F and place a handful or two of potatoes in the oil. Make sure to not crowd the pot. You should have an inch or two of oil above the potatoes. Fry for about 5 minutes. Remove fries using a kitchen spider and drain on a sheet pan lined with newspaper or paper towels. Continue until all of the potatoes are “par fried”.
Allow fries to sit for 5-10 minutes. Increase oil temperature to 365 F.
Again cook fries a few handfuls at a time for about 5-10 minutes until golden brown. Remove from oil and sprinkle with salt and pepper.
Transfer fries to serving plates and drizzle truffle oil over the top. Sprinkle blue cheese crumbles over the top. Sprinkle rosemary leaves over potatoes. Serve and enjoy!
