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Love Prosciutto? Gotta Try Prosciutto-Wrapped Truffle Fries!
Food & Drink
So simple, yet divine.
• Corn, peanut, canola, or any neutral oil for deep-frying
• 1-1/2 pounds russet potatoes, peeled and cut into French fry-size pieces (cut into 1/3-inch-thick lengthwise slices and then into
1/3-inch-wide sticks), or good-quality frozen fries, such as Alexia's
Preheat oven to 300°F. In heavy, deep, 4-quart saucepan or fryer, heat 3 inches of oil over high heat until it registers 375°F. Pat potatoes dry to prevent splattering.
In 8 batches, carefully fry potatoes until crisp and golden brown, about 4 minutes.
Using wire skimmer or slotted spoon, carefully remove fries from hot oil; transfer potatoes to paper towels to drain. Keep fries warm in baking pan in oven while frying remaining potatoes. If using frozen fries, prepare according to package directions.
In heatproof bowl, toss hot fries with parsley and truffle oil. Add Parmesan; toss once more. Taste; season with salt and pepper.
Spread slice of prosciutto on work surface. Gather up small bundle of fries as if you were gathering pencils to put in a jar.
Place fries on prosciutto so bottom half of fries will be enfolded when you wrap up bundle. Tear each fig (if using) into four sections.
Serve bundles with torn figs; serve warm. Makes 8 servings.