Truffle Parmesan Fries Recipe

Prepare potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4- to 3/8-inch thick sticks for classic fries. Place cut fries into a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch; this yields crisper fries.

Dry and par-cook

Drain the potatoes and rinse under cold water until water runs clear. Spread fries on clean kitchen towels or paper towels and pat thoroughly dry—moisture will cause oil splatter and soggy fries.

Heat oil and fry (first fry)

In a heavy-bottomed pot or deep fryer, heat the oil to 320°F (160°C). Working in batches, fry the potatoes for 4–5 minutes until they are soft and pale (they should not brown). Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let cool for 10 minutes.

Final fry

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes until golden brown and crispy. Transfer to a wire rack or paper towels and immediately sprinkle with 1 tsp fine sea salt while hot (reserve remaining salt for seasoning with cheese).

Melt butter and combine oils

In a small saucepan or microwave-safe bowl, gently melt the unsalted butter. Stir in the extra-virgin olive oil and truffle oil until combined. Remove from heat.

Combine dry seasonings

In a medium bowl combine the grated Parmesan, garlic powder, freshly ground black pepper, dried parsley, and 1/2 tsp fine sea salt. Toss to blend evenly.

Toss fries with seasoning

Place the hot fries in a large bowl. Immediately drizzle the melted butter and oil mixture evenly over the fries. Using tongs, toss gently to coat. Sprinkle the Parmesan mixture over the fries in two additions, gently tossing between additions to distribute the cheese and seasonings without crushing the fries. Taste and adjust with the reserved 1/2 tsp sea salt if needed.

Transfer the truffle parmesan fries to a serving platter. Sprinkle with extra grated Parmesan and thinly sliced chives. Serve immediately with garlic aioli or ketchup on the side for dipping.

Notes: If you prefer a stronger truffle flavor, add up to another 1/2 tsp truffle oil, adding sparingly and tasting as truffle oil is potent. For oven-baked alternative, toss potato sticks with 3 tbsp oil and bake at 425°F (220°C) on a single layer for 25–30 minutes turning once; then proceed with the butter/oil and Parmesan toss.