Garlic Truffle Fries Recipe
Make Garlic Truffle Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Garlic Truffle Toss & Finish
Method
Fries
- 1
Prepare potatoes
Wash and peel the russet potatoes (peel optional). Cut into uniform 1/4- to 1/3-inch sticks. Rinse the cut fries under cold water until the water runs clear to remove surface starch.
- 2
Soak
Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours in the refrigerator. This firms the potato and removes more starch for crispier fries.
- 3
Dry and toss with cornstarch
Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat completely dry. Transfer to a bowl and sprinkle 1 tablespoon cornstarch over the fries; toss to coat evenly. The cornstarch creates an extra-crisp crust.
- 4
Heat oil
Pour about 1 cup neutral frying oil into a heavy pot or deep skillet so it reaches roughly 1 to 1.5 inches up the side (use more oil if your vessel requires). Heat oil over medium-high heat until it reaches 325°F (160°C) for the first blanch. If you don't have a thermometer, test by slipping a single fry in—bubbles should form steadily but not violently.
- 5
First fry (blanch)
Working in single layers to avoid crowding, fry the fries for 3–4 minutes until soft and pale — not browned. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels. Let them rest 5 minutes. This step cooks the potato through without browning.
- 6
Second fry (finish)
Increase oil temperature to 375°F (190°C). When hot, return fries in small batches and fry 2–3 minutes until golden-brown and crisp. Drain on a wire rack or paper towels and immediately sprinkle with 1 teaspoon fine sea salt while still hot so it sticks.
Garlic Truffle Toss & Finish
- 7
Prepare garlic butter
While the fries are finishing the second fry, melt 2 tablespoons unsalted butter with 1 tablespoon extra-virgin olive oil in a small sauté pan over low heat. Add 4 cloves garlic, finely minced or grated, and cook gently for 1–1.5 minutes until fragrant and just turning golden — do not brown burned garlic will taste bitter.
- 8
Combine truffle oil and seasoning
Remove the garlic-butter mixture from heat and stir in 1 teaspoon black truffle oil, freshly ground black pepper, and half (about 0.5 oz) of the grated Parmesan to form a glossy sauce. Taste and adjust truffle oil carefully — it is potent.
- 9
Toss fries with garlic truffle mixture
Place the hot, drained fries into a large mixing bowl. Pour the warm garlic-truffle butter and oil mixture over the fries and gently toss using tongs or two spoons until evenly coated. The residual heat will carry the flavors into the fries. If using, add flaky sea salt to taste now.
- 10
Finish and serve
Transfer fries to a serving platter. Sprinkle remaining Parmesan and the chopped fresh parsley over the top. Finish with an extra light drizzle of truffle oil only if desired (use sparingly). Serve immediately while hot and crispy.