Truffle Fries Recipe

Wash and cut

Wash the russet potatoes thoroughly. Peel if preferred (peeling is optional for more texture). Cut potatoes into 1/4- to 1/3-inch matchstick fries. Try to keep sizes consistent so they cook evenly.

Soak

Place cut fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours. This removes excess starch and helps them crisp. If soaking more than 30 minutes, change the water once or refrigerate.

After soaking, drain the fries in a colander and spread them on clean kitchen towels or paper towels. Pat very dry — moisture will cause oil splatter and prevent crispness.

Heat oil

Pour enough neutral oil into a heavy pot or deep fryer to reach about 3–4 inches deep and heat to 300°F (150°C). If you don't have a thermometer, aim for an oil temperature where a small piece of bread sizzles gently but not aggressively.

Working in batches (do not overcrowd), add the dried fries and fry for 4–6 minutes until they are cooked through but still pale and flexible — not browned. Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. This low-temperature blanch cooks the interior.

Crisp fries

Raise the oil temperature to 375–380°F (190–193°C). When hot, fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels and immediately sprinkle with 1 tsp of the sea salt while hot so it adheres.

Prepare truffle butter

While the fries are still hot, melt the unsalted butter in a small saucepan over low heat (or microwave briefly) until just liquid. Stir in the truffle oil to combine. Taste and adjust ratio if your truffle oil is very potent (start with less and add).

Coat fries

Place the hot fries into a large mixing bowl (or return them to the lined tray). Immediately pour the truffle-butter mixture over the fries and toss gently but thoroughly so the fries are evenly coated. The residual heat will help the butter and oil cling.

Season and toss

Add the grated Parmesan cheese, chopped parsley, freshly ground black pepper, and the remaining 1/2 tsp sea salt. Toss again to distribute the cheese evenly. Taste and adjust salt, pepper, or an extra drizzle of truffle oil to your preference.

Finish and garnish

If using optional grated Pecorino or extra Parmesan, sprinkle it now. If using thinly shaved black truffle, place the shavings over the fries just before serving to preserve aroma.

Serve

Serve the truffle fries immediately while hot and crisp. Offer additional truffle oil, grated cheese, and a small bowl of aioli or garlic mayo on the side if desired.