Ingredients:

• 1 teaspoon of sea salt
• 1 teaspoon of Litehouse® freeze-dried garlic
• 1 teaspoon Litehouse® freeze-dried parsley
• 4 large Idaho® potatoes
• Vegetable oil, enough for deep-frying
• Truffle oil
• 1-2 tablespoons Parmesan cheese

Directions:

1. In a small bowl, combine the salt, Litehouse® freeze-dried garlic, and parsley. Set aside.
2. You can peel the potatoes if desired or leave the peel on (my preference) and cut lengthwise into ¼˝ slices.
3. Fill a large bowl with cold water and a handful of ice. Place the cut potatoes in the water and soak for 20-30 minutes. Drain and pat dry. Dry potatoes before cooking (especially if you’re frying).


In the Oven:

1. Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. In a large bowl or gallon-sized plastic bag, toss the cut potatoes with 1-2 tablespoons of olive oil until lightly coated.
3. Spread the potatoes on the prepared baking sheet in a single layer. Bake for 30 minutes or until starting to get crispy, making sure to turn fries over halfway through baking time.

The Frying Method:

1. Heat deep-fryer to 350°, or add enough vegetable oil to fill a deep saucepan half the way full. Heat over high heat. BE CAREFUL. DO NOT LEAVE HOT OIL UNATTENDED.
2. Fry in batches. Carefully add the fries and cook until golden, 3-5 minutes. Using a slotted spoon or spider strainer, remove fries once they are golden and drain on a paper towel-lined plate.
3. While fries are hot, sprinkle with the salt mixture and toss. Lightly drizzle with truffle oil, and garnish with grated Parmesan. Serve hot.

To Season:

1. While fries are hot, sprinkle with the salt mixture and toss. Lightly drizzle with truffle oil, and garnish with grated Parmesan. Serve hot.