• Wash potatoes and dry with a paper towel.
• Slice potatoes into size of liking. I like my fries to be about an 1/4 of an inch.
• Fill a large bowl with cold water, kosher salt and baking soda. Add sliced potatoes to water, and soak for 20 - 25 minutes. After soaking, move potatoes around in water with hand to remove excess starch. Transfer potatoes to a colander to drain the water. Dry potatoes with a paper towel to remove moisture. Potatoes should be dry prior to frying.
• In a large pot or Dutch oven, heat enough oil for deep frying, to 275-300 degrees F. In batches, cook a handful of fry slices for 1 - 2 minutes, then transfer to parchment paper line baking sheet, or baking sheet with rack. It typically takes me about 2-3 batches.
• For final frying step, heat same oil to 350 degrees F. Add fries to oil, and cook for 5-6 minutes, or desired crispiness.
• Place fries in a large bowl, then toss with the sea salt and garlic powder. Add the truffle oil, then toss again until all fries are coated. Garnish with Parmesan cheese and fresh parsley. Serve with optional parmesan sauce.

Parmesan Sauce

• Mix all ingredients together, and store in an air-tight container in the refrigerator until ready to use.