Truffle French Fries Recipe

Wash and Cut

Wash potatoes thoroughly. Leave the skin on for extra texture or peel if preferred. Cut potatoes into 1/3 - 1/2 inch (8–12 mm) sticks for classic fries. Try to keep pieces even for uniform cooking.

Soak

Place cut potatoes in a large bowl and cover with cold water. Stir in 1 teaspoon of fine sea salt. Soak for at least 30 minutes, up to 2 hours, to remove surface starch and help achieve crispiness. If soaking longer, refrigerate.

Dry

Drain potatoes and rinse under cold water until the water runs clear. Spread fries in a single layer on clean kitchen towels or paper towels and pat completely dry. Moisture on the surface will cause oil to splatter and reduce crispiness.

Heat Oil

In a heavy-bottomed pot or deep fryer, add neutral oil and heat to 325°F (160°C) for the first (blanch) fry. Use a thermometer to maintain correct temperature. Do not fill the pot more than half full.

First Fry (Blanch)

Working in batches, lower a portion of dried fries into the oil. Fry for 4–6 minutes until the exterior is set but not browned (potatoes should be pale and tender). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes; you can refrigerate briefly to speed cooling and to dry further.

Increase Temperature

After all batches have been blanched and cooled, increase oil temperature to 375°F (190°C) for the second fry.

Second Fry (Crisp)

Return fries to the hot oil in batches and fry for 2–4 minutes until golden brown and crispy. Remove and drain on a wire rack or paper towels. Immediately sprinkle with remaining 1 teaspoon fine sea salt to season while hot.

Warm Butter and Oil

Put the 3 tablespoons unsalted butter and 2 tablespoons extra-virgin olive oil in a small saucepan or skillet over low heat just until butter melts and the mixture is warm. Do not brown the butter. Remove from heat and stir in the white truffle oil (1 tsp).

Toss Fries with Truffle Mix

Place the hot drained fries in a large warmed bowl or back on the wire rack and gently pour the warm butter/olive oil/truffle oil mixture over them. Toss gently but thoroughly so the fries are evenly coated. Work in batches if needed to avoid cooling the fries.

Add Cheese and Herbs

While fries are still hot, sprinkle the 1/2 cup freshly grated Parmesan evenly over them so it melts slightly on contact. Add the 2 tablespoons finely snipped chives and 1/2 teaspoon freshly ground black pepper; toss gently to combine.

Finish and Serve

Transfer fries to a serving platter. Finish with flaky sea salt to taste (about 1 teaspoon) and optionally shave the 5 g fresh black truffle over the top for an intense aroma and luxurious presentation. Serve immediately so fries remain crisp.