Have you ever noticed the fries you make at home aren’t as good as the fries you get at restaurants? Well I’m going to tell you the secret right here. Are you ready for it?
Fries in restaurants are so good because they are dipped in a giant vat of old oil with a timer that tells you exactly when to pull them out. The old oil definitely helps. It’s why fries taste so much better at midnight than they do at 4 in the afternoon. (and the four or five beers you’ve had since 4 in the afternoon don’t hurt with making the fries taste so good.)
Now, chances are, most of you don’t have an industrial grade French fryer in your kitchen. (And be thankful you don’t – can you imagine the cleanup on those puppies?) So we home cooks need to come up with other ways to make our fries sinfully delicious. One of the bars Prez and I go to gives you fries with parmesean, garlic, and truffle oil on top. These are some serious fries. (Again, the 2-3 martinis we drink alongside might influence our palettes a little bit.)
I don’t have truffle oil, but it’s something I need to pick up – Thatboy and I also love it on our popcorn. These fries, however, definitely take advantage of the parmesean aspect of our bar fries. This is a recipe for baked French fries, because in Thathouse, all our fries are baked. If you want to make them the stovetop way, just fill a pot/pan/metal dancing clog with oil and cook the fries that way before adding the “seasoning.” Remember, the thinner you cut the fries, the crispier they will get.
Eat these plain, or use them for steak frites. Leftover fries always get turned into steak frites in Thathouse.
And if you have truffle oil at home, a drizzle on top definitely isn’t going to hurt the flavor of these puppies. In fact, I encourage it. And then send me some!
1/2 Tbsp olive oil
1 tsp grated parmesean
1/2 tsp seasoned salt
1 tsp chopped parsley
- Preheat oven to 425. Cut potatoes into thin strips and toss with olive oil
- Bake 30 minutes, or until crisp.
- Mix parmesean and seasoned salt. While the fries are still warm, toss with cheese/salt mixture.
- Top with parsley.