Truffle Frites Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional). Cut into even 1/4- to 1/3-inch sticks. Rinse the cut potatoes under cold water until the water runs clear to remove surface starch.

Soak

Place the cut potatoes in a large bowl of cold water and refrigerate for 30 minutes to 1 hour (or at least 30 minutes). This firms the fries and removes additional starch for crispness.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat very dry—moisture will cause oil to spit and makes fries less crisp. Let air-dry for 10–15 minutes if possible.

First fry (blanch)

Heat the vegetable oil in a heavy pot or deep-fryer to 300°F (150°C). Fry the potatoes in batches (do not overcrowd) for 4–5 minutes until softened and pale golden but not browned. Use a slotted spoon to transfer to a tray lined with paper towels to drain. Let cool for 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375–385°F (190–195°C). Fry the blanched potatoes again in batches for 2–3 minutes until they are deep golden and crisp. Remove with a slotted spoon and place on a wire rack or paper towels to drain. Immediately sprinkle each batch with the fine sea salt while hot.

Melt butter

In a small saucepan over low heat, melt the unsalted butter until just melted and warmed—do not brown. Remove from heat.

Combine truffle flavor

Add the truffle oil to the melted butter and whisk briefly to combine. If using truffle salt instead of regular salt, reduce the fine sea salt used earlier by half.

Toss fries with truffle butter

Place the hot, drained fries in a large bowl. Immediately drizzle the truffle-butter mixture over the fries in a few passes, gently tossing with tongs or two spoons to coat evenly. Add the freshly grated Parmesan, chopped parsley, and freshly ground black pepper. Toss again so cheese melts slightly on the hot fries and herbs are distributed. If using a small amount of thinly shaved fresh black truffle, shave over the fries now.

Adjust seasoning

Taste and add additional truffle oil very sparingly (1/2 teaspoon at a time) or a pinch of truffle salt if more truffle aroma is desired. Serve immediately so fries remain crisp.

Whisk together the mayonnaise, Dijon mustard, lemon juice, salt, and black pepper in a small bowl until smooth. Chill until ready to serve. Offer alongside the truffle frites.