Truffle Fries Recipe
Pommes frites, truffle salt, parmesan cheese, truffle aioli
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Ingredients
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Fries
Finishing & Seasoning
Truffle Aioli
Method
Fries
- 1
Prep potatoes
Cut the scrubbed russet potatoes into 1/4- to 1/3-inch matchstick fries. Place cut fries in a large bowl of cold water and let soak 30 minutes to 1 hour to remove excess starch. Drain and rinse, then spread on a clean kitchen towel and pat very dry.
- 2
Coat with cornstarch
Place the dried potato sticks in a large bowl, sprinkle with 2 tbsp cornstarch and toss until evenly coated. The cornstarch creates a drier surface for a crisper fry.
- 3
Blanch (first fry)
Heat 2 cups of oil in a heavy saucepan or deep fryer to 300°F (150°C). If you don't have a thermometer, heat until small bubbles form around a wooden spoon handle. Working in batches, fry the coated fries for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes (you can refrigerate for up to 30 minutes to speed cooling).
- 4
Crisp (second fry)
Heat the remaining 2 cups of oil (or top up so oil depth is about 2 inches) to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove, drain briefly on a wire rack, then transfer to a large bowl while still hot.
- 5
Toss with butter
Immediately toss the hot fries with 2 tbsp melted butter to coat evenly. This helps the truffle salt and Parmesan adhere.
Finishing & Seasoning
- 6
While fries are still warm, sprinkle 1 tsp truffle salt evenly over the fries, then grate or sprinkle 1 oz fresh Parmesan over the top and toss gently to combine. Taste and add a little more truffle salt if desired. If using, sprinkle 1 tbsp finely chopped parsley for color. Serve immediately so fries remain crisp.
Truffle Aioli
- 7
Make aioli
In a small bowl, combine 1 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp lemon juice, 1 tsp truffle oil, and 1 minced garlic clove. Whisk until smooth. Season with 1 tsp salt and 1 tsp freshly ground black pepper, then taste and adjust lemon, salt, or truffle oil to preference (add up to another 1/2 tsp truffle oil for stronger aroma).
- 8
Cover and refrigerate the aioli for at least 15 minutes to allow flavors to meld. Serve alongside the hot truffle fries for dipping.