Table Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut each potato into 3/8–1/2 inch sticks for classic table fries. As you cut, place fries in a large bowl of cold water to remove surface starch.

Soak the cut fries in cold water for 30 minutes (or up to 2 hours). This removes excess starch and helps make them crisp.

When ready to cook, drain the fries and rinse under cold water until water runs clear. Pat thoroughly dry with clean kitchen towels or paper towels — moisture prevents crisping.

Toss the dried fries with cornstarch, kosher salt, and black pepper in a large bowl until lightly and evenly coated. The cornstarch creates a crisp exterior.

Heat 1 cup vegetable oil in a heavy skillet or deep pan over medium-high heat to about 350°F (175°C). If you have a thermometer, maintain 325–350°F. If not, test by dropping one fry — it should sizzle steadily.

Fry the potatoes in batches so they aren’t crowded. Cook each batch 3–4 minutes until the exterior sets and the inside is beginning to soften but not deeply browned (this is a blanch/fry step). Remove to a wire rack or paper towel-lined sheet.

Increase oil temperature to 375°F (190°C). Return fries in batches and fry 2–3 minutes more until golden brown and crisp. Drain on a rack or paper towels and immediately sprinkle a little additional kosher salt to taste.

While fries cook, mix the Mexican crema and hot sauce in a small bowl until smooth. Taste and adjust hot sauce to preference. Reserve for drizzling.

Crumble the queso fresco into small pieces with your fingers or a fork.

When fries are hot and just salted, transfer a portion to a serving board or plate for 'Street' style. Drizzle the crema-hot sauce mixture evenly over the fries (about 1–2 tbsp per serving).

Scatter crumbled queso fresco over the sauced fries and finish with chopped cilantro and a squeeze of lime. Serve immediately so crema remains slightly cool against hot fries.

In a small bowl, combine grated Parmesan and the white truffle oil; mix so the oil lightly coats the cheese. Adjust truffle oil if you prefer a stronger or subtler truffle note.

For the truffle fries portion, place hot fries on a separate platter. Toss quickly with the Parmesan–truffle mixture so the heat melts the cheese slightly and adheres to the fries. Sprinkle chopped parsley for color and a touch of freshness.

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, truffle oil, salt, and black pepper until smooth. Taste and adjust lemon, salt, or truffle oil — the aioli should be bright, garlicky, and have a gentle truffle aroma.

Chill the aioli for at least 10 minutes to let flavors meld. Serve in a small ramekin alongside the truffle fries for dipping.

Divide the fries into two styles on the same platter or on separate plates: Street Style and Truffle Style. Make sure each style has its respective toppings and that the truffle aioli ramekin is placed with the truffle fries.

Provide extra hot sauce, lime wedges, and additional grated Parmesan or queso fresco at the table so guests can customize. Serve immediately while fries are hot and crisp.