Truffle Parmesan Frites Recipe

Prep potatoes

Wash and peel the potatoes if desired. Cut into 1/4- to 1/3-inch matchstick fries (for about 2 cups of cut fries from 2 medium russets). Rinse the cut fries under cold water until the water runs clear to remove excess starch, then dry thoroughly with a clean kitchen towel or paper towels.

Par-cook (blanch) fries

Heat a large pot of water with 1 tsp kosher salt to a gentle boil. Add the dried fries and blanch 3–4 minutes until just tender but not falling apart. Drain well and spread on a tray to cool and dry completely (can refrigerate uncovered for 15–30 minutes to remove surface moisture).

Fry to crisp

Pour oil into a heavy-bottomed pot or deep fryer to reach 2–3 inches deep and heat to 325°F (160°C). Fry the blanched fries in batches for 3–4 minutes until pale and slightly tender but not browned. Remove to a wire rack lined tray. Increase oil temperature to 375°F (190°C). Fry the fries again, in batches, 2–3 minutes until golden brown and crisp. Drain on paper towels and immediately sprinkle with a pinch of kosher salt.

While the fries are hot, combine the melted butter and white truffle oil in a small bowl and whisk briefly. In a large mixing bowl or in the frying pot off heat (clean and cooled), place the hot fries.

Pour the truffle-butter mixture evenly over the hot fries and toss gently to coat. Add 3/4 cup of the grated Parmesan, the freshly ground black pepper, and the chopped parsley. Toss gently but thoroughly so the cheese melts slightly from the heat and coats the fries. Taste and adjust salt if needed.

If using shaved fresh truffle, sprinkle it over the fries now for extra aroma and flavor.

Transfer the truffle Parmesan frites to a serving dish. Sprinkle the remaining 2 tablespoons grated Parmesan over the top and add extra kosher salt to taste if desired. Serve immediately while hot and crisp.

Serving suggestion: pair with aioli or garlic-lemon mayo on the side, but do not over-sauce — the truffle and Parmesan are the stars.