These fries are the best I have ever tasted! Another great thing about this recipe is that you fry these in olive oil, so they are healthier.
Olive oil(enough to cover the fries)
Shoestring fries(the frozen variety, the thinner, the better)
Grated parmesan cheese
Truffle oil(optional, but recommended)
In a large saute pan, heat a large amount of olive oil over medium heat for about 5 minutes. The oil should be hot enough now to start cooking the fries. Pour the fries into the olive oil. Be careful! The hot oil tends to splatter. Make sure the olive oil covers all the fries. If it does not put more in or you will have to stir it up more often.
Put generous amounts of the seasoning salt, pepper, and garlic powder on top of the fries as they begin to fry in the oil. Let these fry for about 5-10 minutes. At this point, turn the heat down to medium-low. Use a spatula to mix up the fries to ensure even cooking.
Put generous amounts of seasoning salt, pepper, and garlic powder on the top of the fries again. Let these fry for another 5-10 minutes. At this point you will need to test to see if they are done. The longer you cook these, the crunchier they get so be careful not to overcook!
When the fries are about done, pour a generous amount of parmesan cheese on top of the fries while they are still cooking in the oil. Let this cook for about 2 minutes. Then drain the oil away from the fries. I just use a spatula to remove the fries and place them on a plate with a paper towel.
Pour more parmesan cheese onto the fries and roll them around so the parmesan gets spread throughout the fries. Pour a very small amount of white truffle oil onto the fries. Be careful, a little bit of this stuff goes a long way. You can also use black truffle oil, but I prefer the white. These fries are still awesome without the truffle oil. I just figured out the truffle oil trick a couple of months ago, but I have been making this recipe for years.
Enjoy this great side dish!