Parmesan Truffle Fries
potatoes, parmesan, chives, truffle oil
Many of you who live here in New York are familiar with STK. It’s a steak house but like snazzier and loungier. I’ll admit, I’m not the biggest fan of steakhouses, but the food here is pretty tasty.
I’d argue that one of the things STK is known for is its fries. Parmesan fries, that is. You had me at parmesan.
Parmesan cheese, freshly grated, to taste
Chives, freshly cut, to taste
Truffle oil, to taste
Cut the potatoes into thick strips, about 2–3 inches long and 1-inch wide.
Blanch in boiling water for 10 minutes and then strain and let dry.
Once dry, fry the potatoes in a pan of vegetable oil heated at 375 degrees F until crispy. Fry in batches, if needed.
In a bowl, toss the potatoes with salt (to taste), a drizzle of truffle oil, a sprinkle of Parmesan cheese, and garnish with chives. Serve warm and devour.
We’ve left off the measurements so these fries can be made in any-size batch. Make a little or make a lot—they’ll always be mind-blowingly tasty!