The Olive Bin

Black Truffle Sea Salt French Fries

Cut potatoes into thin fries (or wedges). Soak in cold water for 30–60 minutes (removes starch = crispier fries). Drain and dry very well with towels.   Deep Fry (best texture) Heat oil to 325°F. Fry potatoes 3–4 minutes (soft, not browned). Remove and rest 5–10 minutes. Increase oil to 375°F, fry again until golden and crispy.   Oven (easier) Toss fries with olive oil. Bake at 425°F for 30–40 minutes, flipping halfway. Air Fryer Toss with a little oil. Cook at 380°F for 15–20 minutes, shaking halfway.
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Ingredients

2 large russet potatoes

2–3 C The Olive Bin’s Arbequina EVOO (for frying) or 2 T EVOO (for baking/air frying)

½–1 tsp Black Truffle Sea Salt (to taste)

 

Optional:

2–3 T grated parmesan

1 T chopped fresh parsley

1 clove garlic, finely minced or garlic powder

Directions

  1. Cut potatoes into thin fries (or wedges).
  2. Soak in cold water for 30–60 minutes (removes starch = crispier fries).
  3. Drain and dry very well with towels.

 

Deep Fry (best texture)

  1. Heat oil to 325°F. Fry potatoes 3–4 minutes (soft, not browned).
  2. Remove and rest 5–10 minutes.
  3. Increase oil to 375°F, fry again until golden and crispy.  

Oven (easier)

  1. Toss fries with olive oil.
  2. Bake at 425°F for 30–40 minutes, flipping halfway.

Air Fryer

  1. Toss with a little oil.
  2. Cook at 380°F for 15–20 minutes, shaking halfway.

Associated Products

Extra Virgin Olive Oils
Extra Virgin Olive Oils
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Black Truffle Sea Salt 2 oz
Black Truffle Sea Salt 2 oz
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