Truffle French Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into even sticks about 1/4–1/3 inch (6–8 mm) thick. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place the rinsed fries in a large bowl of cold water and refrigerate or let sit for at least 30 minutes, or up to 2 hours. This further removes surface starch and helps achieve crispness.

Blanch (par‑cook)

Drain the soaked fries and bring about 2 liters of water to a gentle boil in a large pot. Add 1 tablespoon salt. Add the fries and cook until just tender but not falling apart, about 4–6 minutes depending on thickness. Immediately drain and spread the fries in a single layer on a baking sheet to steam-dry and cool for 15–20 minutes (or refrigerate for up to 1 hour).

Heat oil

In a deep heavy pot or deep-fryer, add neutral oil and heat to 325°F (160°C) for the first fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently and slowly browns.

First fry

Working in batches (do not overcrowd), fry the blanched fries at 325°F (160°C) for 3–4 minutes until pale and slightly softened but not browned. Remove with a slotted spoon or spider and drain on paper towels. Let cool for 10 minutes; you can place them on a rack to keep them crisp.

Increase heat

Raise the oil temperature to 375°F (190°C) for the second fry (or until oil is shimmering and a small piece of bread browns in 30–45 seconds).

Second fry

Fry the cooled fries in batches at 375°F (190°C) for 2–3 minutes, turning as needed, until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately sprinkle with the measured fine sea salt and freshly ground black pepper while still hot.

Prepare truffle butter mixture

While the fries are hot from the second fry, melt 2 tablespoons unsalted butter in a small pan over low heat. Add the minced garlic and cook just until fragrant (about 20–30 seconds) — do not brown. Remove from heat and stir in 1.5 tablespoons truffle oil and the finely chopped parsley.

Toss fries with truffle mixture and cheese

Place the hot fries in a large bowl. Pour the warm truffle-butter mixture over the fries and toss gently to coat evenly. Immediately add 1/2 cup freshly grated Parmesan and toss lightly so the cheese adheres to the fries.

Finish and season

Taste and adjust seasoning with additional fine sea salt and freshly ground black pepper if needed. If using, shave the fresh black truffle over the tossed fries and sprinkle chopped chives for color and extra oniony note.

Serve

Transfer fries to a warmed serving platter or basket and serve immediately so they remain hot and crisp. Offer extra truffle oil and grated Parmesan at the table for guests who want more.