Table Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if desired (peel optional). Cut each potato into 1/2-inch to 3/4-inch thick sticks. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch. Drain and pat thoroughly dry with clean kitchen towels or paper towels.

Optional soak and coat

For extra-crisp fries, place the cut, dried potatoes in a bowl and toss with 2 tablespoons cornstarch until evenly coated. Shake off excess. This step is optional but recommended for a crisp exterior.

Fry - first cook

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (about medium heat). Fry the potatoes in small batches for 4–5 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Fry - second cook

Increase oil temperature to 375°F. Fry the par-cooked potatoes in batches for 2–3 minutes, or until golden brown and crisp. Remove to a rack or paper towels and immediately season with 2 teaspoons salt and 1 teaspoon black pepper while hot.

Make truffle aioli

In a small bowl whisk together 1 cup mayonnaise, 1 teaspoon minced garlic, 1 teaspoon lemon juice and 1 teaspoon salt until smooth. Fold in 1 to 1.5 teaspoons truffle oil (reserve 1/2 teaspoon to finish if desired). Taste and adjust salt or lemon. Transfer aioli to a serving ramekin and refrigerate until ready to serve.

Prepare truffle-parmesan topping

Place the freshly fried hot fries on a serving platter. While still hot, drizzle 2 teaspoons truffle oil evenly over the fries (or less if you prefer a lighter truffle flavor). Sprinkle 1 cup finely grated Parmesan over the fries so it melts slightly from the heat. If using extra chopped parsley or cilantro, scatter over the top.

Prepare crema and hot sauce

If crema is thick, thin slightly with 1–2 teaspoons water or milk to a drizzling consistency. Warm the hot sauce slightly (optional) so it is pourable.

Assemble Street Style fries

Place a portion of hot fries on a platter. Drizzle crema generously over the fries (about 1/2 cup per serving portion). Drizzle 1–2 tablespoons hot sauce over the crema in a zig-zag pattern. Crumble 3 ounces queso fresco evenly over the top and finish with 2 tablespoons chopped cilantro.

Serve the platter with the truffle aioli ramekin on the side. Offer both styles on the same platter (street style on one side, truffle-parmesan on the other) or combine elements as desired so guests can choose. Finish with an extra grind of black pepper and a light sprinkle of extra salt if needed.