4 large Russet Potatoes
2 teaspoons Black Truffle Salt
3 tablespoons Olive Oil
Mix together 3 tablespoons of olive oil and 1 teaspoon of black truffle salt, then set aside.
Wash 4 large russet potatoes and cut them into the french fry size that you desire.
In a large bowl cover the fries with just enough water for them all to be submerged and add 1 teaspoon of black truffle salt.
Blanch at 300 F for 4-6 minutes, until potatoes are soft.
Work in batches and set fries on paper towels to drain excess grease.
Fry at 350 F until golden brown and crispy.
If you were making just regular fries this would be the time to season them, right after they are pulled from the oil.
Since there is enough saltiness from the cheese and truffle oil you won't need to season them now, but can if you like your fries extra salty.
To build the Truffle Fries:
Layer the french fries while they are still warm.
Drizzle with truffle oil that you made in the beginning.
Top with freshly grated Parmigiano Reggiano.
Garnish with Chives.