Hand-Cut Truffle Fries recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Chestnut›Hand-cut Truffle Fries Recipe

Hand-cut Truffle Fries Recipe

Inspired by Chestnut
Time1h
Serves4

Parmesan-Rosemary Salt, White Truffle Oil, Herb Aioli (V)

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Ingredients

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Fries

Parmesan-Rosemary Salt

Herb Aioli

Finishing Touch

Method

Preparation

  1. 1

    Cut the Potatoes

    Wash and peel the russet potatoes. Cut them into thick fries, about 1/2 inch wide.

  2. 2

    Soak the Fries

    Soak the cut fries in cold water for at least 30 minutes to remove excess starch. Drain and pat dry.

Cooking

  1. 3

    Fry the Potatoes

    In a large pot, heat the vegetable oil to 350°F (175°C). Fry the potatoes in batches until golden brown and crispy, about 5-7 minutes per batch. Remove and drain on paper towels.

  2. 4

    Season the Fries

    While the fries are still hot, sprinkle with the Parmesan-rosemary salt and drizzle with white truffle oil.

Making the Aioli

  1. 5

    Combine Ingredients

    In a bowl, mix together the mayonnaise, minced garlic, chopped parsley, lemon juice, salt, and black pepper until well combined.

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