Truffle Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4- to 1/3-inch (6–8 mm) sticks for classic fries. Rinse cut potatoes under cold water until the runoff is clear to remove surface starch.

Soak

Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes, preferably 1–2 hours. This removes more starch and improves crispness. If short on time, soak 30 minutes.

Dry and toss with cornstarch

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. Put dried fries in a large bowl, sprinkle 2 tablespoons cornstarch over them, and toss until lightly and evenly coated. This creates an extra-crispy crust.

First fry (blanch)

Heat the neutral frying oil in a heavy pot or deep fryer to 320°F (160°C). Working in batches, fry the coated potatoes for 4–5 minutes until they are cooked through but still pale and flexible (not browned). Use a slotted spoon to transfer fries to a paper towel–lined tray to drain and cool. Let cool 10–15 minutes; they can be refrigerated briefly if doing multiple batches.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes, stirring occasionally, until golden brown and crisp. Transfer to a tray lined with paper towels to drain excess oil. While still hot, immediately sprinkle with 1 1/2 teaspoons fine sea salt to season the fries base.

Prepare truffle butter-oil mix

In a small saucepan or skillet over low heat, melt 3 tablespoons unsalted butter with 2 tablespoons extra-virgin olive oil until just combined and warm (do not brown the butter). Remove from heat and stir in 1 tablespoon truffle oil. Allow to cool slightly so it is warm but not smoking.

Toss fries with truffle mixture

Place the hot drained fries in a large bowl. Pour the warm truffle butter-oil mixture evenly over the fries and toss gently but thoroughly so each fry is lightly coated.

Add cheese, herbs and season

Immediately sprinkle 1 tablespoon grated Parmesan (or Pecorino), 2 tablespoons chopped fresh parsley, and 1 teaspoon freshly ground black pepper over the tossed fries. Toss once more to distribute. Taste and finish by scattering flaky sea salt to taste (about 1 teaspoon) so you get the bright crunchy salt on the surface.

Serve

Transfer fries to a serving platter or individual bowls so they remain crisp. Serve immediately while hot with optional dipping sauces (garlic aioli, ketchup or parmesan dip).