Truffle Fries Recipe
Parmesan cheese, scallions, garlic aioli
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Ingredients
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Fries
Truffle finishing
Garlic aioli
Method
Fries
- 1
Prep potatoes
Wash and peel (optional) the russet potatoes. Cut into 6–8 mm (1/4–3/8 inch) batons for classic fries. Place cut fries into a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch. Drain and rinse once, then spread on a clean kitchen towel or paper towels and pat very dry.
- 2
Par-cook (optional oven method)
Preheat oven to 200°C (400°F). Toss dried potato sticks with cornstarch (2 tbs) and a pinch of salt until lightly coated. Spread in a single layer on a baking sheet lined with parchment and roast 15–20 minutes, turning once, until starting to color. This step reduces frying time and makes centers tender; you can skip and go straight to frying if preferred.
- 3
Heat oil
If deep-frying, pour oil into a heavy-bottomed pot or deep fryer to a depth of 6–8 cm (3 inches). Heat to 160°C (320°F) for the first fry using a thermometer. If you used the par-cook oven method, heat oil to 175°C (350°F) for final crisping.
- 4
First fry (blanch)
Working in small batches, fry the dried raw potatoes at 160°C (320°F) for 4–6 minutes until soft but only lightly colored. Remove with a slotted spoon to a wire rack or paper towels to drain. Allow to cool 5–10 minutes. If you used the oven par-cook, skip this step and proceed to final fry at the higher temperature.
- 5
Final fry
Increase oil temperature to 190–195°C (375–385°F). Fry the blanched potatoes in batches for 2–4 minutes until golden brown and crisp. Drain on a wire rack or paper towels. Immediately while fries are hot, season with 1.5 tsp fine sea salt and 3/4 tsp freshly ground black pepper, tossing gently to coat.
- 6
Finish with truffle
Place hot fries in a large bowl, drizzle evenly with 2 tsp truffle oil, then toss to coat lightly (do not over-oil — truffle oil is strong). Add 3/4 cup finely grated Parmesan and toss again so cheese melts slightly on the hot fries. Sprinkle the thinly sliced scallions over the top and give a final gentle toss. Serve immediately.
Garlic aioli
- 7
In a small bowl, combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tsp fresh lemon juice, 1/2 tsp Dijon mustard, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust: add a touch more lemon for brightness, or more salt if needed. Chill in refrigerator at least 15 minutes for flavors to marry. Serve aioli alongside fries for dipping.