Shoestring Fries with Autumn Black Truffle
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Feeds 3 - 4 people 
Prep time 10m
Cook time 20m
Description
Shoestring fries are very hard to stop eating, especially when topped with plenty of autumn black truffle. These are especially good with a glass of champagne - the ultimate serving suggestion!
This is easiest using a vegetable peeler with a julienne attachment, but you could also chop the potatoes into very small, thin strips.
- 1kg Maris Piper potatoes, peeled and cut into very thin strips using a peeler attachment or by hand
- Vegetable oil for frying
- Parmesan for topping
- Autumn black truffle to serve
- Sea salt to serve
- Heat oil for deep frying to a temperature of 180C.
- Deep fry the potato sticks in batches until crisp. Drain on kitchen paper.
- Top with sea salt, Parmesan cheese and plenty of grated black autumn truffle.
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Ingredients you will need
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