Parmesan Truffle Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut each potato into uniform 1/4- to 3/8-inch thick sticks. Rinse the cut fries thoroughly under cold water until the runoff is clear to remove excess starch, then pat completely dry with clean kitchen towels or paper towels.

Par-cook (optional for crispness)

For extra-crispy fries, blanch the cut potatoes in salted boiling water for 3 minutes, then drain and cool completely on a rack or tray in a single layer. Pat dry again before frying.

Heat oil

In a heavy, deep pot or deep-fryer, heat the vegetable oil to 325°F (163°C) for the first fry. If you don't have a thermometer, oil should shimmer but not smoke.

First fry

Working in small batches (do not overcrowd), fry the potato sticks for 4 to 5 minutes until soft and pale — they should not be browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let rest 5–10 minutes.

Increase heat and second fry

Raise the oil temperature to 375°F (190°C). Fry the rested fries in small batches for 2 to 3 minutes, or until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately season with the fine sea salt and freshly ground black pepper while the fries are hot so it adheres.

Melt butter and combine oils

In a small saucepan over low heat, melt the unsalted butter. Remove from heat and whisk in the extra-virgin olive oil and truffle oil. Do not overheat — you want the mixture warm, not hot, to preserve truffle aroma.

Toss fries with mixture

Place the hot, drained fries into a large bowl. Pour the warm butter–oil–truffle mixture over the fries and gently toss to coat evenly so the fats cling to the fries.

Add cheese and herbs

While still warm, sprinkle the grated Parmesan cheese and chopped parsley over the fries. Add the lemon zest if using. Toss gently again so the cheese melts slightly and adheres to the fries.

Finish with extra Parmesan

Transfer the fries to a serving platter and grate or sprinkle the additional freshly grated Parmesan over the top for a strong finishing hit of umami.

Scatter a pinch of coarse flaky sea salt over the fries immediately before serving for texture and finish. Serve hot with aioli or ketchup on the side.