Triple cooked fries AND parmesan AND truffle oil. How much better can it get? This recipe is a hybrid: the fries recipe is adapted from the great invention of Blumenthal and the parmesan and truffle toping is sort of Singaporean best practice. It is worth preparing much more than you think is enough; last time we served them, the dinner party turned to a small ordeal for the guests, trying to be polite and not grasp the last remaining fries.

• 1.2kg potatoes
• 1l olive oil
• 1,5 Tbsp truffle oil
• 2 Tbsp parmesan cheese,  finely grated
• 1 Tbsp parsley, very finely copped
• salt to taste

serves 4

Peel the potatoes and cut them into even-sized wedges. We usually get 6 or 8 wedges from each potato, depending on size. Place them in a bowl under running water for about 3 minutes to rinse off the starch.

Place the wedges in a saucepan filled with cold tap water. Bring to a boil and simmer until the potatoes are almost cooked, for about 7-8 minutes, depending on the potato. Gently drain the potatoes, place them in a roasting tin to dry out. Then shake the tin gently to rough up the edges and place in the fridge for about one hour.

Heat a deep-fat fryer or a deep saucepan, no more than half filled with the oil, to 130ºC. Fry the potatoes in small batches for 3-4 minutes until a light crust forms. Remove the fries from the oil and drain on kitchen paper. Leave to cool and place in the fridge again for at least one hour. (At this stage you can keep the fries in the fridge for 3 days.)

Heat the oil in the deep-fat fryer or deep saucepan to 180ºC and cook the fries in batches for 4-5 minutes until crisp and golden. Drain on kitchen paper.

Transfer the fries to a serving bowl. Drizzle with the truffle oil. Then sprinkle with salt, grated parmesan cheese and parsley.