6 Russet Potatoes
1 quart Vegetable Oil
1 cup Parmesan Cheese; shredded
Wax or Parchment paper
Preheat oil in a deep pot to 325F. Peel and wash potatoes before cutting into French fry sizes – length and width to your desired size. Separate fries into small batches. For the first set of fries, fry in oil for roughly 6 minutes, allowing the fries to reach a light golden color. Carefully remove the first batch of fries with a slotted spoon and set aside on paper towel-covered platter to cool. Repeat the process with each batch.
After all fries have received an initial deep fry, turn the temperature of the oil up to 375 and repeat the entire process, only leaving the fries in the hot oil for 1.5 minutes. Carefully remove with a slotted spoon and lay the fries out on a paper towel covered baking sheet. Season with salt and pepper to taste, before the fries cool. Serve in small cones made from wax or parchment paper, sprinkle with shredded parmesan cheese and a glass of Clos du Bois Cabernet Sauvignon. Enjoy!