Handcut Truffle Fries Recipe

Prep Potatoes

Wash and scrub the russet potatoes thoroughly. Leaving the skins on, slice each potato into 1/4-inch thick planks, then stack and cut into 1/4-inch matchstick fries so they are roughly uniform thickness for even cooking. As you cut them, transfer fries to a large bowl of cold water to remove surface starch.

Soak

Soak the cut potatoes in the cold water for at least 30 minutes, up to 2 hours. This will remove excess starch and help them crisp. If soaking longer, keep refrigerated.

Dry Thoroughly

Drain the potatoes and lay them out on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil sputtering and soggy fries. Change towels and repeat until fries are very dry to the touch.

Heat Oil

In a deep heavy pot or deep fryer, add canola or vegetable oil and heat to 325°F (160°C) for the first fry. If you don't have a thermometer, test by dropping one small piece of potato; it should slowly bubble and float.

First Fry (Blanch)

Working in small batches (do not overcrowd), fry the potatoes at 325°F (160°C) for 3–4 minutes until softened and just beginning to color. Use a slotted spoon or spider to transfer fries to a wire rack set over a baking sheet. Let them rest and cool for 5–10 minutes. Repeat with remaining batches.

Increase Oil Temperature

Raise the oil temperature to 375°F (190°C). Ensure oil returns to temperature between batches.

Second Fry (Crisp)

Return the blanched fries to the hot oil in small batches and fry for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season Immediately

While fries are hot, sprinkle each batch with fine sea salt, black pepper, and garlic powder so seasoning sticks.

Toss with Oils

Place hot, seasoned fries in a large warm bowl. Drizzle the extra-virgin olive oil and truffle oil evenly over the fries. Gently toss with tongs to coat — be conservative with truffle oil; its flavor is potent.

Add Cheese & Herbs

Immediately sprinkle the finely grated parmesan over the tossed fries and continue to gently toss so the cheese melts slightly and adheres. Add the chopped parsley and toss again.

Finish & Serve

Transfer fries to a serving platter. If using, grate additional pecorino or extra parmesan over the top and finish with a light sprinkle of flaky sea salt. Serve hot with optional garlic aioli and spicy ketchup on the side.

Place garlic aioli and spicy ketchup in small ramekins for dipping. If you prefer homemade aioli: mix 1/2 cup mayonnaise, 1 small minced garlic clove, 1 tsp lemon juice and a pinch of salt.