Truffle Fries Recipe
Crispy Fries tossed with white truffle oil, parmesan cheese, parsley + Garlic Aioli
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Ingredients
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Fries
Garlic Aioli
Method
Fries
- 1
Prep potatoes
Wash and peel the russet potatoes (peeling optional). Cut each potato into 1/4-inch to 3/8-inch batons (classic fry shape). Aim for even size so they cook uniformly.
- 2
Soak
Place cut fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess surface starch. This yields crisper fries.
- 3
Dry and toss with cornstarch
Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry. In a large bowl, toss the dried fries with 2 tablespoons cornstarch until lightly dusted. This creates a thin crisping crust.
- 4
Par-cook (first fry) – optional oven or oil method
Two safe methods: (A) Oil blanch: Heat vegetable oil in a deep pot to 325°F (160°C). Working in batches, fry potatoes 4–5 minutes until soft but not colored. Remove and drain on a wire rack. (B) Oven method: Preheat oven to 400°F (200°C). Toss fries lightly with 1–2 tbs oil and spread on a sheet; roast 12–15 minutes, turning once, until softened but not browned. The oil-blanch method yields crispier results; oven method is acceptable if avoiding extra frying.
- 5
Finish fry (second fry)
If using oil method, raise oil temperature to 375°F (190°C). Return fries in batches and fry 2–3 minutes until golden brown and crisp. Drain on paper towels or a wire rack.
- 6
Season and toss with truffle and cheese
While fries are still hot in a large bowl, immediately sprinkle with 2 tsp kosher salt (adjust to taste) and 1 tsp freshly ground black pepper. Drizzle with 2 tablespoons white truffle oil and toss gently but thoroughly to coat. Add 1 cup grated Parmesan and 3 tablespoons chopped parsley; toss until evenly distributed. Taste and adjust salt/pepper or oil as desired.
- 7
Serve
Transfer truffle fries to a serving platter. If desired, grate a little extra Parmesan over the top and finish with a few parsley leaves for color. Serve hot alongside Garlic Aioli.
Garlic Aioli
- 8
Combine ingredients
In a small bowl, stir together 1 cup mayonnaise, 2 minced garlic cloves, 1 teaspoon lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon fine sea salt, and 1 teaspoon freshly ground black pepper until smooth.
- 9
Emulsify and adjust
Whisk in 1 tablespoon extra-virgin olive oil to add silkiness. Taste and adjust seasoning—add more lemon for brightness or more salt if needed. For a thinner dip, whisk in 1–2 teaspoons of water or more lemon juice until desired consistency is reached.
- 10
Rest
Cover and refrigerate for at least 15 minutes to let flavors meld. Bring to room temperature briefly before serving if desired.