Truffle Fries Recipe

Name: City Winery St. Louis Truffle Fries Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 medium russet potatoes; 1 cups vegetable oil (for frying or roasting); 1 tbs coarse kosher salt; 1 tsp freshly ground black pepper; 3 tbs unsalted butter; 2 tbs extra-virgin olive oil; 1 tsp truffle oil (white or black, concentrate as preferred); 1 tbs fresh rosemary, finely chopped; 1 cloves fresh garlic, grated or minced; 1 cups freshly grated Parmesan cheese; 1 tbs finely chopped fresh parsley (optional, for color); 0.5 tsp sea salt or flaky finishing salt

Inspired by City Winery St. Louis

Time50m

Serves4

Rosemary, Parmesan (v)

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Ingredients

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Fries

4 medium russet potatoes

1 cups vegetable oil (for frying or roasting)

1 tbs coarse kosher salt

1 tsp freshly ground black pepper

Truffle & Seasoning

3 tbs Unsalted butter

2 tbs extra-virgin olive oil

1 tsp truffle oil (white or black, concentrate as preferred)

1 tbs fresh rosemary, finely chopped

1 cloves fresh garlic, grated or minced

Finishing & Garnish

1 cups Freshly grated Parmesan cheese

1 tbs finely chopped fresh parsley (optional, for color)

1/2 tsp sea salt or flaky finishing salt

Method

Fries

Prepare potatoes

Wash and peel potatoes if desired (peels can be left on for texture). Cut each potato into 1/3–1/2-inch thick sticks, aiming for even size for uniform cooking. Rinse cut fries under cold water until water runs clear to remove excess starch.

Dry and parboil (optional but recommended)

Place the rinsed fries in a pot of cold salted water. Bring to a simmer and cook 4–6 minutes until just starting to soften but not falling apart. Drain and spread on a clean kitchen towel or baking sheet to dry thoroughly. Alternatively, you can skip parboil and proceed to a single roast/fry method, but parboil improves interior texture.

Blanch or roast steps

For frying: Heat 2–3 cups neutral oil in a heavy pot to 320°F (160°C). Fry fries in batches 3–4 minutes until pale and just tender. Remove and drain on paper towels. Increase oil temp to 375°F (190°C) and fry again 2–3 minutes until golden and crisp. For oven method: Preheat oven to 425°F (220°C). Toss dried fries with 1 cup vegetable oil and 1 tbs coarse kosher salt on a rimmed baking sheet in a single layer. Roast 25–35 minutes, flipping halfway, until crisp and golden.

Season initial

Immediately after final cook (fry or roast), transfer fries to a large mixing bowl. Season with remaining coarse kosher salt and freshly ground black pepper while hot so salt adheres.

Truffle & Seasoning

Infuse butter

While fries are finishing, melt unsalted butter in a small skillet over low heat. Add finely chopped rosemary and grated garlic and warm gently 1–2 minutes until fragrant but not browned. Remove from heat and stir in extra-virgin olive oil and truffle oil. Taste and adjust—truffle oil is strong, so start with 1 tsp and add up to 1/2 tsp more if desired.

Combine

Pour the warm truffle-rosemary butter mixture over the hot fries in the large bowl. Toss gently but thoroughly so fries are evenly coated. The residual heat will help the flavors adhere.

Finishing & Garnish

Cheese and finish

Sprinkle freshly grated Parmesan over the tossed fries while still warm so it lightly melts and sticks. Toss once gently to distribute cheese.

Garnish and serve

Taste and adjust seasoning with flaky finishing salt if needed. Scatter finely chopped parsley for color. Serve immediately in a wide bowl or on a platter with optional dipping sauces (aioli, ketchup, or garlic mayo).