Shoestring Fries with Autumn Black Truffle
Author:
Drogo
Servings
3 - 4
Prep Time
10 minutes
Cook Time
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
Shoestring Fries with Autumn Black Truffle
- 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
Method
- 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
Regular priceFrom £29.95
Autumn Black Truffle, (Tuber Uncinatum), Fresh
