Cut your potatoes into chips – keep them as chunky or skinny as you like but bear in mind that size will affect your cooking times!
Throw the chipped potatoes into the fryer, and cook for 10 minutes until they are a quite soft and soggy, but not too brown. Give the basket a shake halfway through to avoid them sticking together and cooking unevenly.
Remove the chips and let them cool down, atop some paper towel to soak up the excess oil
Pre heat the fryer to 190C / 375F
Place the chips back into the fryer for a further 4 to 5 minutes, until they are your preferred crispiness
Throw the chips into a large bowl, sprinkle with salt and a drizzle of truffle oil. I haven’t given an amount- it really depends on how potent your oil is. If you have the strongest of oils, 1 teaspoon will do. If you have a milder one, you may need more.
Toss the chips to ensure they are evenly coated with the salt and oil. Throw in the cheese now, if using.