5 russet potatoes
1 tsp sea salt
2 tsp dried thyme
2 tsp dried oregano
3-4 tsp white truffle oil
oil, for frying fresh parsley, for topping
fresh grated parmesan cheese, for topping
Clean, and peel the potatoes (if desired). Cut both end off of each potato, slice lengthwise into 1/4 inch slices. Cut those slices lengthwise again to desired fry size.
Place them into an ice bath for 45 minutes. Remove and pat VERY DRY with paper towels.
Heat frying oil (see notes) to 350 degrees. When hot, place the potatoes in and cook for 8 minutes.
In a small bowl, mix the truffle oil, salt, thyme, and oregano and set aside.
Remove on a paper towel lined wire rack. Reheat the oil to 350 degrees. Cook the fries again for another 3-4 minutes.
Remove when golden brown; drain on paper towel wire rack again.
Add to a bowl and toss with truffle oil/herb mixture. Top with fresh parsley and fresh grated parmesan cheese.
NOTES: best oils for frying are any "vegetable" oils that don't have added flavors: Vegetable, Canola, Safflower, Sunflower.