Shoestring Fries with Autumn Black Truffle
Drogo
3 - 4
10 minutes
20 minutes
Shoestring fries are very hard to stop eating, especially when topped with plenty of autumn black truffle. These are especially good with a glass of champagne - the ultimate serving suggestion!
This is easiest using a vegetable peeler with a julienne attachment, but you could also chop the potatoes into very small, thin strips.
Ingredients
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- 1kg Maris Piper potatoes, peeled and cut into very thin strips using a peeler attachment or by hand
- Vegetable oil for frying
Parmesan for topping
Autumn black truffle to serve
Sea salt to serve
Directions
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- Step 1, Heat oil for deep frying to a temperature of 180C.
- Step 2, Deep fry the potato sticks in batches until crisp. Drain on kitchen paper.
- Step 3, Top with sea salt, Parmesan cheese and plenty of grated black autumn truffle.
Ingredients you'll need
Regular price
£13.95
24 Month Reggiano Parmesan, +/-250g
