Fill a large bowl halfway with cold water. Slice potatoes into ¼ – ⅜ inch strips and place into the cold water. Agitate to remove dirt and excess starch. Set aside.

In a second large bowl, fill ¼ way with warm water, add Kosher Salt, stir to dissolve, and then fill with cold water. Transfer potatoes from the first bowl to the salted water bath. Potatoes can be refrigerated until ready to blanch.

Heat fry oil in fryer to 300 degrees. Shake excess water from potatoes and fry in batches for 2 minutes and 15 seconds. Remove and shake excess oil off, then place cooked fries on a sheet tray to keep cold until final cooking.

Place 1 ½ cups (12 oz) of blanched potatoes in hot fryer until crisp. Drain well and toss with grated cheese, truffle oil, and salt in a metal mixing bowl. Enjoy with Parmesan Lime Aioli.