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Ingredients
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Fries
Truffle Oil
Method
Preparation of Fries
Wash and Cut Potatoes
Wash the russet potatoes thoroughly under cold water to remove any dirt. Slice them into thin strips, about 1/4 inch thick.
Soak the Potatoes
Place the sliced potatoes in a large bowl of cold water and let them soak for at least 30 minutes. This helps to remove excess starch and makes the fries crispier.
Drain and Dry
After soaking, drain the potatoes and pat them dry with a clean kitchen towel. Make sure they are as dry as possible to ensure crispiness during frying.
Frying the Fries
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a thermometer to check the temperature to ensure the fries cook evenly.
Fry the Potatoes
Carefully add a handful of the dried potato strips to the hot oil. Fry in batches, making sure not to overcrowd the pot. Fry for about 5-7 minutes or until golden brown and crispy.
Drain the Fries
Using a slotted spoon, remove the fries from the oil and place them on a plate lined with paper towels to drain excess oil. Season immediately with salt and pepper.
Finishing Touches
Drizzle with Truffle Oil
Once all the fries are fried and seasoned, drizzle the truffle oil over the hot fries. Toss gently to ensure even distribution of the oil.
Serve
Serve the Bodega Fries hot, garnished with additional salt if desired. Enjoy!