Parmesan and Truffle Fries
Directions
- Place cut potatoes in water and refrigerate overnight.
- Drain potatoes and pat to dry before cooking.
- Heat Brilliance® oil to 300° and par cook the fries for five minutes then remove from oil, drain and cool.
- Heat oil in fryer to 365° and finish the fries until golden brown and crispy.
- Drain and toss with parsley, truffle oil and parmesan cheese.
Ingredients
- 4 ea Peak Fresh Produce® Potato(es), Russet, 50 count, peeled and cut into 1/4 in. julienne
- Brilliance® oil, for deep frying
- 1 cup Roma® Cheese, Parmesan, grated
- 1/4 cup Peak Fresh Produce Parsley, minced
- 1/4 cup oil, truffle, white
- 1/4 tsp salt, sea
- 1/4 tsp Roma® Black Pepper, Ground
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
