Truffle Parmesan Shoestring French Fries

• 3 Large Idaho Potatoes (peeled)
• 1 quart Peanut Oil For Frying (Canola Or Vegetable Is Okay)
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Black Pepper
• 2 Tablespoons Parmesan Reggiano Cheese, Grated
• 1 teaspoon White Truffle Oil
• 1 Tablespoon Fresh Parsley, Chopped

1. Julienne potatoes into 1/16" slices and place in a cold water bath for 30 minutes. Drain potatoes in a colander and pat dry.
2. Meanwhile, in a large fry pot, heat oil to 350u0b0F.
3. In small batches, fry potatoes for 2 minutes and place on a paper towel to dry. Once all potatoes are fried, fry again in small batches for an additional 2 minutes.
4. Immediately place french fries in a bowl and add toss in remaining ingredients.

potatoes, peanut oil, kosher salt, black pepper, parmesan reggiano cheese, oil, fresh parsley

Taken from tastykitchen.com/recipes/sidedishes/truffle-parmesan-shoestring-french-fries/ (may not work)