French Fries Two Ways

Ingredients

Peanut oil for fryer
5 Idaho potatoes, peeled, cut into fries, soaked in ice water, and dried well on paper towels

For Truffle and Parmesan Fries:
2 teaspoons white truffle oil
2-3 tablespoons grated or sliced parmesan (or to taste)
Gray salt and freshly ground black pepper, to taste

For Meyer Lemon Fries:
2 tablespoons Meyer lemon zest
1 tablespoon freshly chopped Italian parsley
2 tablespoons minced garlic
Gray salt and freshly ground black pepper to taste

Directions

Heat the oil in a deep fryer to 325°F.
Lift a batch of the potatoes with a pair of tongs and gently place them into the hot oil. Cook for 1 minute or until the potatoes have softened but have not browned. Remove them from the oil to drain on a baking sheet lined with paper towels. Continue to cook the remaining potatoes. This can be done up to 2 hours ahead.

Reheat the oil to 375°F. Fry the potatoes a second time for about 7 to 8 minutes or until they are browned and crisp. Drain on paper towels and place into a large bowl.

For Truffle and Parmesan Fries:
Drizzle the fries with the truffle oil and toss with Parmesan, salt, and pepper

For Meyer Lemon Fries:
Add lemon zest, parsley, garlic, salt and pepper. Toss well.