Parmesan Truffle Frites Recipe

Prep and soak

Wash and peel (optional) the russet potatoes. Cut into 1/3–1/2 inch matchstick fries for even cooking. 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 starch. This yields crisper fries.

Par-cook (boil) to tenderize

Drain potatoes and transfer to a large pot. Cover with fresh cold water, add 1/2 tsp salt, and bring to a simmer. Cook for 4–6 minutes until the edges just start to become tender but the center remains firm. Drain well and spread on a clean kitchen towel or paper towels to dry; pat thoroughly. Let steam dry for 5 minutes.

Coat and crisp

Preheat oven to 425°F (220°C). In a large bowl, toss the dried fries with cornstarch, olive oil, granulated garlic, 1 tsp sea salt, and black pepper until evenly coated. Spread fries in a single layer on a rimmed baking sheet lined with parchment (use two sheets if necessary to avoid crowding). Roast on the middle rack for 20–25 minutes, turning once halfway, until edges are golden brown and crispy.

Finish and season

Remove fries from the oven and immediately transfer to a large mixing bowl. While hot, drizzle truffle oil over fries and toss gently to coat. Sprinkle grated Parmesan, remaining 1/2 tsp sea salt, and chopped parsley. Toss lightly so cheese melts slightly from the heat and coats fries. For extra presentation, add shaved Parmesan on top if using.

Serve

Place finished fries on a serving platter or in individual bowls. Serve hot with the truffle aioli on the side for dipping.

In a small bowl combine mayonnaise, minced garlic, lemon juice, Dijon mustard, 1/2 tsp truffle oil, salt, and pepper. Whisk until smooth, then taste and adjust seasoning. If a thinner consistency is desired, add up to 1 tsp water or more lemon juice. Refrigerate for 10–15 minutes to let flavors meld before serving alongside the fries.