Truffle Fries Recipe
White Truffle Oil, Black Truffle Sea Salt, Shaved Parmesan, Fresh Parsley, Goat Cheese Dip
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Method
Preparation
- 1
Prepare the Potatoes
Peel the Russet potatoes and cut them into thin strips, about 1/4 inch thick.
- 2
Soak the Fries
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry with paper towels.
- 3
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C).
- 4
Fry the Potatoes
Carefully add the soaked and dried potato strips to the hot oil in batches. Fry until golden brown and crispy, about 4-5 minutes per batch. Remove with a slotted spoon and drain on paper towels.
- 5
Season the Fries
Drizzle the hot fries with white truffle oil, and sprinkle with black truffle sea salt. Toss well to coat.
- 6
Serve
Transfer the fries to a serving platter, top with shaved Parmesan and chopped fresh parsley. Serve immediately with goat cheese dip on the side.