Circle B Kitchen
3 large russet potatoes
1 tsp Black truffle salt
Olive oil
Chopped fresh parsley
Preheat the oven to 425 degrees
Peel the potatoes and cut off the sides and rounded edges so you have a fairly square-sided rectangle. Cut this into 4ths length-wise and then cut each of these slices into 3rds. You should end up with 12 french fries from each potato.
Place the potatoes in a pan of cold water as you cut them to keep them from turning brown. Once all the fries are cut, bring them to a boil and cook for about 5 minutes. Drain and let them sit in the drainer for a few minutes to dry out a bit.
Place the fries on a baking sheet and drizzle with about 2 to 3 tablespoons of olive oil. Mix well so that each potato is well coated and bake for about 20 minutes or until golden brown.
Remove from the oven and immediately sprinkle with the truffle salt. Place on a serving platter and top with the chopped parsley.