Sage Truffle Fries Recipe
Shoestring French fries, fresh sage, parmesan. Vegan option available.
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Ingredients
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Fries
Sage-Truffle Seasoning
Finishing
Method
Fries
- 1
Prepare and soak
Wash and peel the russet potatoes. Using a mandoline or a very sharp knife, cut the potatoes into shoestring fries about 1/8 inch (3 mm) thick. Place cut fries in a large bowl and cover with cold water. Agitate and let soak for at least 30 minutes, up to 2 hours, to remove excess starch. (If short on time, soak 30 minutes.)
- 2
Dry thoroughly
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry—moisture will cause oil splatter and soggy fries. Allow to air-dry 10 minutes if needed.
- 3
First fry (blanch)
Heat 1.5 cups of neutral oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the shoestrings in small batches for 3–4 minutes until pale and just softened (do not brown). Remove with a slotted spoon and drain on paper towels. Let cool 10 minutes.
- 4
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched fries again in small batches for 1–2 minutes, or until golden and crispy. Drain on a wire rack or paper towels and immediately season with 1 1/2 to 2 teaspoons of salt while hot.
Sage-Truffle Seasoning
- 5
Crisp the sage
While fries are cooling after the first fry (or just before the second fry), heat 2 tablespoons of extra-virgin olive oil in a small skillet over medium heat. Add the whole sage leaves and fry for 20–30 seconds per side until crisp and aromatic. Remove and drain on paper towels. Reserve the flavored oil in the skillet (cool slightly).
- 6
Make seasoning mix
To the reserved sage-infused oil (cooled to warm, not smoking), stir in 1 teaspoon garlic powder, 1 teaspoon freshly ground black pepper, and 1 teaspoon truffle oil. Taste one fry with a drop—adjust truffle oil to preference (start small; truffle oil is potent).
- 7
Toss fries with seasoning
Place hot, freshly double-fried fries in a large mixing bowl. Immediately drizzle the sage-truffle oil mixture over the fries and toss gently but thoroughly so the fries are evenly coated. The residual heat will help the oil adhere.
Finishing
- 8
Add cheese and serve
While fries are still hot, sprinkle 1 cup of finely grated Parmesan (or vegan parmesan) over them and toss lightly to distribute. If using, add 1/2 teaspoon lemon zest for brightness and toss once more. Garnish with the crisped sage leaves torn into pieces. Serve immediately on a platter or individual plates so they stay crisp.