Parmesan Truffle Fries Recipe

Prepare potatoes

Wash and peel the potatoes if you prefer (skin-on is fine for texture). Cut each potato into 1/2-inch sticks for classic fries. Rinse the cut fries in cold water until the rinse runs clear to remove surface starch.

Soak

Place rinsed fries in a large bowl of cold water and soak for at least 30 minutes, or up to 2 hours in the refrigerator. This firms them and removes extra starch for crispness.

Dry and toss with cornstarch

Drain the fries and lay them out on clean kitchen towels or paper towels. Pat completely dry. Toss the dried fries in a large bowl with 2 tablespoons cornstarch until evenly coated. This light coating helps create an extra-crispy crust.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry the fries in batches (do not overcrowd) for 3–4 minutes per batch until pale, limp, and cooked through but not browned. Use a slotted spoon to transfer to a wire rack or paper towels to drain. Let cool 10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels. While still hot, immediately sprinkle with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper and toss gently to distribute.

Make butter-oil mixture

In a small saucepan over low heat, melt 3 tablespoons unsalted butter with 2 tablespoons extra-virgin olive oil until butter is just melted and combined. Remove from heat and stir in 1 tablespoon white truffle oil. Allow to cool slightly (30–60 seconds) so it won't melt the cheese instantly.

Combine seasoning

In a large mixing bowl, combine 3/4 cup grated Parmesan, 2 tablespoons minced parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon fine sea salt, 1/4 teaspoon freshly ground black pepper, and optional 1 teaspoon lemon zest. Toss to mix thoroughly.

Toss fries with seasoning

Add the hot fries (from the second fry) to the large bowl with the Parmesan mixture. Immediately drizzle the butter-truffle oil mixture over the fries, then toss gently but quickly so the hot fries absorb the flavors and the cheese clings. Taste and adjust salt or truffle oil as desired (add a few drops more truffle oil if you want stronger aroma).

Transfer the dressed fries to a serving platter. Sprinkle with extra 1/4 cup grated Parmesan and 1 tablespoon chopped chives or parsley. Serve immediately with aioli or ketchup on the side.

Notes: For best texture, serve within 10 minutes of tossing. If holding for a short time, keep fries in a single layer on a warm rack in a low oven (200°F/95°C) to stay crisp.