Jul 14 2026
Restaurants›Bonfyre American Grille›Truffle Fries Recipe

Truffle Fries Recipe

Inspired by Bonfyre American Grille
Time1h
Serves4

Crisp shoestring potatoes topped with Asiago, truffle oil, and scallions, served with garlic aioli (vegetarian)

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Ingredients

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Fries

Topping

Garlic Aioli (serve alongside)

Method

Fries

  1. 1

    Prepare potatoes

    Cut the peeled russet potatoes into shoestring fries about 1/8–1/4 inch (3–6 mm) wide. To remove excess starch, place cut fries in a large bowl of cold water and soak for 30 minutes, stirring occasionally.

  2. 2

    Rinse and dry

    Drain the fries and rinse under cold running water until water runs clear. Spread fries in a single layer on clean kitchen towels or paper towels and pat completely dry. Any surface moisture will cause oil to splatter and prevents crisping.

  3. 3

    First fry (blanch)

    Heat vegetable oil in a heavy pot or deep fryer to 325°F (160°C). Working in batches (do not overcrowd), fry the dried fries for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Allow oil to return to temperature between batches.

  4. 4

    Second fry (crisp)

    Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Transfer to a wire rack or paper towels and immediately sprinkle each batch with 1/2 teaspoon fine sea salt and a light pinch of black pepper while hot so salt adheres.

Topping

  1. 5

    Toss with truffle oil

    Place the hot fries in a large bowl or leave on the serving tray. Drizzle white truffle oil evenly over fries (about 2 tsp total). Gently toss or use tongs to coat the fries evenly. Use truffle oil sparingly — it's aromatic and concentrated.

  2. 6

    Add cheese and scallions

    While fries are still hot, sprinkle the grated Asiago evenly over them so it melts slightly. Scatter the thinly sliced scallions (or chives) and optional chopped parsley over the fries. Taste and add a light additional pinch of salt if needed.

Garlic Aioli (serve alongside)

  1. 7

    Make aioli

    In a small bowl, combine mayonnaise, minced garlic, lemon juice, olive oil, 1/4 tsp fine sea salt, and 1/8 tsp black pepper. Stir thoroughly until smooth. Taste and adjust acidity or salt as desired. Chill until ready to serve (at least 10 minutes) so flavors meld.

  2. 8

    Serve

    Transfer fries to a warm serving platter or individual baskets. Serve immediately with a small ramekin of garlic aioli on the side for dipping.

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