Hosting an NBA finals party tonight and not sure want food to prepare? As the official playoff champagne of the Miami Heat, Moët has teamed up with Miami chef Dena Marino of MC Kitchen to bring us the below recipe for her famous Truffle Fries, which, incidentally pair perfect with Moët & Chandon’s Moët Ice Impérial.
White Hot Truffle Fries Recipe
2 pounds russet potatoes
1 ounce white truffle oil (I prefer Urbani)
2 ounces grated Parmesan reggiano
1 ounce shaved Parmesan reggiano (use a peeler or large sided grated)
3 quarts peanut or soybean oil
Pinch sea salt & pepper
Rinse the potatoes and then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cut each piece into sticks. Place them in a large bowl and cover with cold water. Allow them to soak, 2 hours. When you're ready to make the fries, drain off the water and lay the potatoes on baking sheets and blot with paper towels. Heat the oil in a heavy bottom handled pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. You are not cooking them to be golden brown at this point you are only starting the cooking process. Remove each batch and drain on dry paper towels. Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 450 degrees F. When the oil's hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and toss in a large metal mixing bowl with the grated Parmesan reggiano a pinch of salt and pepper! Toss till we'll covered. Place on the serving platter and drizzle generously with the truffle oil and large shavings of Parmesan reggiano. Serve while hot and crispy enjoy!!
**NOTE: (If you have your favorite fry that's frozen it can be used as well like the Alexia brand that stays crispy and is a all natural with sea salt, once baked toss with cheese and oil just like you would with the other).