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Ingredients
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Fries
Truffle Seasoning & Finish
Method
Fries
Prep potatoes
Wash and peel the russet potatoes (peeling optional). Cut each potato into 1/4–1/3-inch sticks for classic fries. Rinse cut fries under cold water until water runs clear to remove excess starch, then drain and pat completely dry with clean kitchen towels or paper towels.
First (blanch) fry
Heat 1 cup oil in a heavy-bottomed pan or Dutch oven to 300°F (about a low-medium setting). If you don't have a thermometer, test by dropping one small fry: it should slip to the bottom and slowly rise with small bubbles. Working in a single layer, add fries in batches and cook 3–4 minutes without browning; they should be softened but pale. Remove with a slotted spoon to a paper-towel-lined tray and let cool. Repeat with remaining batches.
Rest
Allow blanched fries to cool for at least 10 minutes. Cooling can be done at room temperature or briefly chilled in the refrigerator to help achieve a crisp final fry.
Second (crisp) fry
Increase oil temperature to 375–380°F. Return fries to the hot oil in batches and fry until golden-brown and crisp, about 2–4 minutes per batch depending on thickness. Drain on fresh paper towels and immediately season with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper while still hot so the seasoning adheres.
Truffle Seasoning & Finish
Prepare truffle butter
While fries are finishing, melt 2 tbsp unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in 10-second bursts until just liquid. Remove from heat and stir in 1 tsp truffle oil. Taste and adjust: truffle oil is potent—start conservatively.
Toss fries with truffle butter
Place the hot fries in a large bowl or serving basket. Drizzle the truffle butter mixture evenly over the fries and gently toss with tongs or two spoons to coat. The residual heat will distribute the truffle aroma without overpowering.
Add cheese and herbs
While fries are hot, sprinkle 3/4 cup finely grated Parmigiano Reggiano evenly over them so it melts slightly. Scatter 1 tbsp finely chopped fresh parsley on top for color and freshness. If desired, finish with a light pinch (about 1/4 tsp) of flaky sea salt for texture.
Serve
Serve immediately on a warm platter so fries stay crisp. Offer additional grated Parmigiano Reggiano and extra truffle oil at the table for guests who want more.