Truffle Fries Recipe

Prep potatoes

Wash and peel the russet potatoes. Cut into 8 mm (about 1/3 inch) matchstick fries or your preferred fry thickness. Place cut potatoes in a large bowl of cold water and add 1 tsp of the fine sea salt. Soak for 30 minutes to remove surface starch.

Rinse and dry

After soaking, drain the potatoes and rinse under cold running water until water runs clear. Spread on clean kitchen towels or paper towels and pat thoroughly dry. Transfer to a bowl and toss with the 2 tablespoons cornstarch until evenly coated—this creates a light crispy crust when frying.

First fry (blanch)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 320°F (160°C). Fry the potatoes in batches so they have room to move, 3–4 minutes per batch, until softened and pale (not browned). Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. Let cool 10–15 minutes.

Final fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the cooled potatoes in batches again for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels. While still hot, immediately sprinkle with the remaining 1 tsp fine sea salt (or flaky salt) to season.

Transfer hot fries to a large warmed bowl. Drizzle evenly with 2 tablespoons black truffle oil and toss gently but thoroughly so fries are lightly coated. Taste and add a pinch more salt if needed.

Sprinkle the freshly grated Parmesan over the fries and toss briefly to distribute. Finish by scattering the finely chopped chives and grinding the 1 teaspoon of black pepper evenly over the fries.

Serve immediately on a platter or in individual portions so the fries remain hot and crisp. Offer extra grated Parmesan, flaky salt, and additional truffle oil at the table if desired.