Makes 6 servings. Difficulty
6 large russet potatoes Peanut Oil 1-2 Tablespoons truffle oil 1/2 cup Parmigiano Reggiano cheese, finely grated 2 Tablespoons fresh Italian parsley, finely chopped Kosher salt
Cut the potatoes lengthwise into 1/4 inch strips (french fry shape). Place the potatoes in a large pot of water and bring to a boil. Boil for about 8-10 minutes or until the potatoes are just starting to get tender - they still should be quite firm. Drain the potatoes and run under cold water to stop the cooking process. Pat the potatoes dry with paper towels.
Meanwhile prepare a fryer with peanut oil, heating it to 375°F. Alternatively, fill a large heavy skillet 1/2" deep with oil and heat until oil is very hot. Test correct temperature by placing a tip of a potato slice in oil. Oil is ready when it immediately begins to fry.
Fry the potatoes, in batches, until the french fries are cooked through and lightly browned. Transfer to a baking sheet lined with paper towels. Repeat with remainning french fries.
Transfer the cooked french fries to a large bowl. Drizzle with truffle oil and toss to coat. Sprinkle with parmesan cheese and Italian parsley; carefully toss. Season generously with kosher salt and serve.