Truffle Fries / Fries Recipe

Name: City Winery St. Louis Truffle Fries / Fries Recipe
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 3 medium russet potatoes; 1 liters neutral oil for frying (vegetable or canola); 1 tbs sea salt; 1 tsp fresh rosemary (finely chopped); 1.5 tbs truffle oil (white or black, use high-quality); 0.5 cups grated Parmesan cheese; 0.5 tsp garlic powder; 0.25 tsp freshly ground black pepper; 0.5 tsp finishing salt or flaky sea salt; 1 tsp chopped fresh parsley; 2 tbs extra grated Parmesan; 1 each lemon wedge

Inspired by City Winery St. Louis

Time1h 10m

Serves3

Rosemary, Parmesan (v)

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Ingredients

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Fries

3 medium russet potatoes

4 1/4 cup (1 liters) neutral oil for frying (vegetable or canola)

1 tbs sea salt

Truffle-Rosemary Seasoning

1 tsp fresh rosemary (finely chopped)

1 1/2 tbs truffle oil (white or black, use high-quality)

1/2 cups Grated Parmesan cheese

1/2 tsp Watkins garlic powder

1/4 tsp freshly ground black pepper

1/2 tsp finishing salt or flaky sea salt

Optional Garnish / Serving

1 tsp chopped fresh parsley

2 tbs extra grated Parmesan

1 each lemon wedge

Method

Fries

Prep potatoes

Wash and scrub the russet potatoes well. Cut into 1/4- to 1/2-inch sticks for classic fries. Rinse the cut potatoes under cold water until the water runs clear to remove excess starch.

Soak

Place the cut fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours in the refrigerator. This firms the potatoes and removes more starch for crispiness.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and reduce crispiness. Let air-dry for 10 minutes if possible.

Heat oil

Pour oil into a deep, heavy pot or deep fryer, leaving at least 3 inches of headspace. Heat oil to 325°F (160°C) for the first blanch fry. Use a thermometer to maintain temperature.

First fry (blanch)

In small batches (do not crowd), fry the dried potatoes at 325°F (160°C) for 4–5 minutes until softened and pale — not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let cool for about 10 minutes.

Increase oil temp

Raise the oil temperature to 375°F (190°C) for the final fry. Maintain this temperature before adding each batch.

Final fry

Fry the blanched potatoes in batches at 375°F (190°C) for 2–3 minutes, or until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately sprinkle with about 3/4 tsp sea salt while hot (adjust to taste).

Truffle-Rosemary Seasoning

Prepare seasoning

While fries are frying, combine the finely chopped fresh rosemary, garlic powder, ground black pepper, 1/2 tsp flaky sea salt, and grated Parmesan in a small bowl. Toss to combine so the grated cheese evenly coats the herbs and spices.

Toss with truffle oil

Place the hot drained fries in a large warm bowl. Drizzle the truffle oil evenly over the fries (about 1.5 tbs), then immediately sprinkle the Parmesan-rosemary mixture over them. Gently toss with tongs or two spatulas so fries are evenly coated and the cheese lightly melts from the heat.

Finish & adjust

Taste and adjust seasoning: add extra flaky salt, a grind of black pepper, or more truffle oil in small increments if desired. If fries become heavy with oil, blot briefly on paper towels and re-toss with parmesan.

Optional Garnish / Serving

Transfer fries to a serving platter or individual plates. Sprinkle with the optional chopped parsley and extra grated Parmesan. Serve immediately with lemon wedge on the side (squeeze lightly if desired for brightness).