2 pounds russet potatoes
1 ounce white truffle oil
2 ounces grated Parmesan reggiano
1 ounce shaved Parmesan reggiano (use a peeler or large-sided grater)
3 quarts peanut or soybean oil
Pinch sea salt & pepper
Rinse the potatoes and then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cut each piece into sticks.
Place them in a large bowl and cover with cold water. Allow them to soak, 2 hours.
Drain water and lay potatoes on baking sheets and blot with paper towels.
Heat the oil in a heavy bottom-handled pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. (You are not cooking them to be golden brown at this point, you are only starting the cooking process. Remove each batch and drain on dry paper towels.)
Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 450 degrees F. When the oil is hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp.
Remove the potatoes from the oil and toss in a large metal mixing bowl with the grated Parmesan reggiano, and a pinch of salt & pepper until well covered. Place on a serving platter and drizzle generously with truffle oil and large shavings of Parmesan reggiano. Serve while hot & crispy, with a glass of champagne. Cheers!