Rail Strike: Due to this week's disruption to rail travel in and around London, we will not be manning our phones as normal.  Please email support@finefoodspecialist.co.uk if you require any assistance.
Shipping Restrictions: Currently, we are not able to ship Internationally, or to the UK Channel Islands.  Apologies for any inconvenience.

Shoestring Fries with Autumn Black Truffle

  • Feeds 3 - 4 people
  • Prep time 10m
  • Cook time 20m
Description

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.

  • 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
  1. Heat oil for deep frying to a temperature of 180C.
  2. Deep fry the potato sticks in batches until crisp. Drain on kitchen paper.
  3. Top with sea salt, Parmesan cheese and plenty of grated black autumn truffle.

Share with your friends