Ingredients
3
pounds russet potatoes (about 3 large), peeled, cut into 2 1/2x1/3-inch strips
Directions
1.
Line 2 large baking sheets with paper towels. Attach candy thermometer to side of large deep pot (do not let tip touch bottom). Add enough peanut oil to pot to reach depth of 3 inches. Heat oil over medium heat to 300°F. Place potatoes between 2 kitchen towels and pat dry. Working in batches, add potatoes to oil and cook until potatoes are just tender, stirring occasionally and maintaining heat at 300°F, about 3 minutes per batch. Transfer potatoes to 1 prepared baking sheet to drain. Heat same oil until temperature reaches 360°F to 365°F. Working in batches, add same fries to oil and cook until golden brown, maintaining temperature between 360°F and 365°F, about 2 minutes per batch. Transfer to second prepared baking sheet to drain. Transfer french fries to serving dish; sprinkle with salt, then toss with truffle oil and serve.
2.
Test-kitchen tip: Be sure to add the potatoes to the peanut oil in batches to prevent the bubbling oil from overflowing.
3.
*Truffle oil is available at Italian markets, specialty foods stores, and some supermarkets.
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