• First, choose your preparation method from the following two options:

French Fry Preparation - Soak Method:

• Cut your potatoes into fries that are even in size. The thinner they are, the crispier they will be.
• Place the fries into ice cold water and allow to sit for at least 30 minutes to remove some of the starch from the potatoes, allowing for a crispier fry.
• Drain the water from the potatoes, give them a rinse, then dry completely with a towel.

French Fry Preparation - Parboil Method:

• Cut your potatoes into fries that are even in size. The thinner they are, the crispier they will be.
• Add the fries to a pot with just enough water to cover them and bring it to a boil on the stove for 5-7 minutes. The potatoes should be soft but not falling apart (if they are falling apart, it's fine it just makes them harder to work with and obviously smaller pieces, so it's not the goal).
• Drain the fries and allow to dry and cool completely.
• Now, choose your baking or frying method:

French Fry Baking - Oven Method:

• Preheat your oven to 400℉ and line a large baking sheet with parchment paper.
• Toss your fries with 2 tbsp of truffle oil and ¼-½ tbsp of truffle salt. Ensure the fries are evenly coated, then spread them out on the sheet so that they are not touching or overlapping.
• Bake the fries for 30-40 minutes, depending on your oven and your fry size. Keep an eye on them and adjust as needed!
• Once cooked to your liking, remove them from the oven, allow to cool slightly, then add the garlic, parmesan and parsley with the fries in a bowl and gently toss.

French Fry Frying - Double Fry Method:

• Add enough oil to cover the fries into a pot on the stove and over medium heat, bring the oil to 250-275℉. I do use and recommend a thermometer for this to ensure the oil does not get past its smoke point and to create the perfect temperature for the fries.
• Working in two batches, add half of the fries to the oil and allow to fry for 5-10 minutes. They will be ready once they are firm, but not golden.
• Remove the fries from the oil and place them on a towel, allowing them to dry and cool completely. At this point you can turn the heat down on the oil slightly to stay warm but not get too hot.
• Once cool, turn the oil temperature up to 330-350℉ and working in two batches again, fry each batch until golden brown and super firm/crisp.
• Remove the fries from the oil and place onto a towel to dry slightly.
• Add the fries to a large bowl and toss with the truffle oil, minced garlic and truffle salt. Then, sprinkle in the parmesan and the parsley.