Recipe for Ultra Crispy Parmesan Fries

Peel the potatoes using a peeler. Cut them into sticks and then place them in a large bowl filled with cold water for 20 minutes.

Rinse, drain, and then dry the potatoes well with a clean, dry cloth.

Vigorously beat the eggs in a shallow bowl. Add salt. In a second shallow bowl, pour the flour. In a third shallow bowl, mix the breadcrumbs with the cheese.

Coat the potatoes with the beaten egg, then with flour, and finally with the breadcrumb-cheese mixture.

To finish, heat the beef fat in a fryer at 140°C. Immerse the potatoes in two batches and let them cook for 5 minutes. Drain them on a paper towel and let them rest for 10 minutes.