August 12th is an annual day to celebrate the shoestring fried potatoes. A French favorite since the early 1700s, julienne cut fries are cut in thin, uniform matchsticks. These are the opposite of the thick, meaty steak-cut fries, so on National Julienne Fries Day, give your salty, crispy side a taste. My fave are Truffle Fries, which I always choose when I spy them on a menu. Enjoy my Super Simple way to make them at home.
Super Simple Truffle Fries
If making your fries from scratch, remember to soak your raw potatoes in cold, salted (and/or sugared) water for 20-30 min. AND fry them twice, as it’s the second frying that gives them crispness.
Favorite frozen French fries (shoestring style, of course, but any cuts work fine)
Truffle oil
Parmesan cheese, finely grated (or shredded)
Sea salt (& pepper, if you like)
Finely minced fresh flat-leaf parsley
Bake the fries per pkg directions. Drizzle with a little truffle oil and toss to distribute. Sprinkle with cheese and seasonings. Garnish with parsley and serve hot.
KISS Notes: Truffles are a type of mushroom. Truffle oil is a neutral oil, infused with peelings of white truffles. Truffles are exotic. For example, black truffles can sell for anywhere between $300 – 1,000 per pound, and white truffles can fetch $4,000 a pound. Because white truffles have a stronger flavor, their peelings are used to infuse oil. Truffle oil is also great on risotto and in creamy sauces like alfredo.
