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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Truffle Fries   
    Categories: Appetizer   
         Yield: 2 Servings   
      
         2 lg Potatoes (500 g)   
         2 c  Vegetable oil (480 ml);   
              - for frying   
         2 tb White or black truffle oil   
              - (30 ml)   
       1/4 c  Vegan Parmesan cheese   
              - (25 g); grated   
         1 tb Fresh parsley (4 g);   
              - finely chopped   
       1/2 ts Sea salt (2.5 g);   
              - or to taste   
       1/2 ts Black pepper (1 g)   
              Additional parmesan;   
              - for garnish   
              Additional parsley; chopped,   
              - for garnish   
      
   MMMMM-----------------------TRUFFLE AIOLI----------------------------   
              Vegan mayonnaise   
              Truffle oil; to taste   
              Lemon juice; to taste   
      
     Preparation time: 40 minutes   
     Cooking time: 10 minutes   
      
     The perfect homemade truffle fries! They're super crispy with earthy   
     truffle flavour, and lots of vegan Parmesan sprinkled on top.   
     Divine!   
      
     Decide whether you will bake or deep fry the potatoes.   
      
     Deep Frying:   
      
     In a deep pot or Dutch oven, heat the oil to 350?F (175?C) using a   
     thermometer for accuracy.   
      
     Fry the potatoes in batches for 8 to 10 minutes until browned.   
      
     Remove with a slotted spoon and drain on a paper towel-lined tray.   
      
     Baking:   
      
     Preheat to 425?F (218?C). Line a baking sheet with parchment paper.   
      
     For crispier baked fries, you can soak the cut potatoes in water for   
     30 minutes and dry them thoroughly.   
      
     Toss the dried potatoes with 2 tb of olive oil, salt, and pepper.   
      
     Spread them in a single layer on the baking sheet, avoiding   
     overcrowding.   
      
     Bake for 20 to 25 minutes, flipping halfway, until crispy and golden.   
      
     Season and Finish:   
      
     Place the hot fries in a large bowl.   
      
     Drizzle with truffle oil. Start with 1 tb and add more if needed.   
      
     Sprinkle with Parmesan, parsley, salt, and pepper. Toss to coat   
     evenly.   
      
     Serve immediately with your favorite dipping sauce, like truffle   
     aioli or garlic aioli. Garnish with extra Parmesan and parsley if   
     desired.   
      
     Wash and peel the potatoes.   
      
     Cut into thin fries, about 1/4" thick. Try to keep them uniform for   
     even cooking.   
      
     Place the cut fries in a bowl of cold water and soak for at least 30   
     minutes (or up to 2 hours) to remove excess starch.   
      
     Drain and pat the fries completely dry with a clean kitchen towel.   
      
     Recipe by Jessica Hylton   
      
     Recipe FROM:    
      
   MMMMM   
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