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Instructions. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Cut potato into thin slices, then each slice into long thin strips. Place potato strips into a large mixing bowl and toss with olive oil, salt, and pepper.

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Drain and pat completely dry. Heat up the oil in a deep-fryer or deep skillet to 325 F and blanch the potatoes for 2 minutes by frying them in batches. Drain the fries on fresh kitchen towels or paper towels. Bring the oil to 375 F. Cook the potatoes for the second time. This time leave them for 1 1/2 minutes.

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Step 1: Prep the fries. First, cook the French fries according to the instructions on the package. I cooked mine in the air fryer for maximum crispiness! Step 2: Add the flavor. Next, toss the cooked French fries in the salt, garlic powder, pepper, and last but not least, the truffle oil. Optionally garnish with parsley.

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Preheat oven to 425°F. Lay fries in an even layer on a baking sheet. Cook per package instructions, 18-22 minutes. Once fries are cooked and slightly crispy, immediately transfer fries to a large mixing bowl. Sprinkle with parmesan cheese, salt and drizzle with truffle oil. Toss ingredients together using tongs to ensure fries are coated evenly.

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In a bowl toss the cut potatoes with the olive oil, salt and pepper. Lay out flat on a sheet pan and roast for 15 minutes. Turn each wedge over and roast for about another 15 minutes or until browned and tender. Remove hot fries from sheet pan and place in a large bowl and toss with truffle oil, chopped parsley and grated Parmesan. Last Step!

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Hamburger Mikey also offers specialty fries, including the most recent garlic parmesan truffle for $9. It comes with the spot's award-winning fries tossed in garlic oil, parmesan cheese and.

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Cut 4 russet potatoes lengthwise into 1/2-inch-thick planks. Stack the planks and cut lengthwise again 1/2-inch-thick fries. Place the fries in the cold water and let soak for 5 to 10 minutes. Drain. Place on paper towels and pat with more paper towels until very dry. Transfer the potatoes to 2 rimmed baking sheets.

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Bake the fries for 15 minutes. Take them out of the oven and flip them. Reduce the heat to 400°F. Reverse the trays in the oven and bake another 10 minutes until the fries are crisp and golden brown, watching carefully as the cooking time can depend on the fry thickness and oven.

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Instructions. Preheat oven to 400F. Slice the potatoes into 1/4 inch matchsticks, or thin wedges and put them in a large bowl. Toss with the oils and salt, using your fingers to make sure all surfaces of the potatoes are lightly coated with oil. Spread the potatoes out in a single layer on a baking sheet.

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Place fries in the preheated oven. Bake for half of the cooking time (15 minutes). Then, use a spatula to flip the fries and return them to the oven to finish cooking. When the fries are golden brown, remove them from the oven and season immediately with salt and pepper.Then, drizzle a little truffle oil over top of the fries.

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The biggest misconception is that all those truffle oils and fries have any real truffle in them. They are actually flavoured with an artificial chemical that mimics one of the aroma compounds in truffles. A real one has more than 50 aroma compounds and is infinitely more complex and refined than the ersatz stuff.

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Toss to combine and place on the prepared baking sheet so that there is little to no overlapping. Bake. Place fries into the oven and bake for 15 minutes, flip the fries, and bake for 5-10 more minutes until crisp all around. If your fries are a little larger, they may need an additional 5-8 minutes of bake time.

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Preheat oven to 450F. Cut the potatoes lengthwise into 1/2" thick sticks. Add the potatoes, grated Parmesan cheese, olive oil, dried parsley and salt to a large bowl. Toss the ingredients and ensure that the potatoes are evenly coated. Spread the potatoes on a large baking sheet lined with parchment paper in a single layer.

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While the fries are cooking, organize the truffle oil, parmesan, and parsley. Then, make the aioli. For the aioli: Whisk together the egg yolk, salt, and 1 tsp of malt vinegar. The yolk will get light colored and then darken a bit. Now is the time to start adding the oil. Whisking the egg mixture constantly, begin adding the oil in a slow.