Scared of frying? Fear no more! Chef Matt Dean Pettit shares some techniques to make frying approachable and a delicious truffle parmesan fries recipe to practice with.
“It’s crisp!”
INGREDIENTS
- 1 ½ lb Yukon Gold potatoes
- 4 cups canola oil
- Salt to taste
- Fresh Parmesan cheese
METHOD
- Start with about 1 ½ pounds of Yukon Gold potatoes. About three medium or two large.
- Clean and cut potatoes into 1/4 inch fries (thin frites cut) Very easy with a mandolin or use a sharp chef’s knife: no need to peel or soak in water after cutting.
- Add fries to a Dutch oven or another large pan with high walls.
- Cover the fries with the oil.
- Place over high heat and do not cover the pan. When it reaches a hard boil (about 5 minutes), cook for an additional 5-8 minutes without touching it; after using tongs or a wooden spoon, stir and scrape the bottom to release any stuck fries and to break apart any clumped fries.
- Place into a large bowl lined with multiple paper towels to drain. Salt to taste. Garnish with parm cheese and chives!