Truffle Parm Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired. Cut into 1/4"–3/8" thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. For best results, you can soak up to 2 hours.

Par-cook and dry

Drain the soaked fries and pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with the cornstarch, kosher salt, and black pepper until evenly coated. The cornstarch will give a crisper exterior.

Fry in batches

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (163°C) for the first fry. Fry the fries in small batches for 3–4 minutes until soft but not browned. Remove and drain on a wire rack or paper towels. Increase oil temperature to 375°F (190°C) for the second fry. Fry the par-cooked fries in batches again for 2–3 minutes, until golden and crisp. Drain on a rack and immediately season lightly with a pinch more kosher salt while hot.

While the fries cook, make the garlic aioli. In a small bowl, combine mayonnaise, minced garlic, lemon juice, Dijon mustard, olive oil, kosher salt, and black pepper. Whisk until smooth and emulsified. Taste and adjust seasoning; if the garlic is very strong, let the aioli rest 10–15 minutes to mellow. Refrigerate until ready to serve.

When fries are hot and drained, transfer them to a large mixing bowl. Drizzle the truffle oil evenly over the fries and toss gently to coat. Immediately sprinkle the grated Parmesan over the fries so it adheres while the fries are hot.

Toss in the chopped parsley, sliced chives, and optional lemon zest. Taste and add a little more salt or a few more drops of truffle oil if needed — use truffle oil sparingly to avoid overpowering the dish.

Serve the truffle parm fries immediately with the garlic aioli on the side for dipping. For a shareable presentation, mound fries on a platter, sprinkle an extra dusting of Parmesan and herbs on top, and place the aioli in a small bowl alongside.