Truffle French Fries Recipe

Prep and cut potatoes

Wash and peel the russet potatoes (peel optional if you like skins). Cut each potato into 1/3 inch (8 mm) to 1/4 inch (6 mm) thick sticks for classic shoestring/fries. Try to keep pieces uniform for even cooking.

Rinse and soak

Place the cut potatoes in a large bowl and cover with cold water. Rinse them by agitating a few times, then drain and refill with fresh cold water. Soak the fries at least 30 minutes (up to 2 hours) to remove surface starch; this yields crisper fries. If time is limited, soak 15–30 minutes.

Dry thoroughly

Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry — moisture on the exterior causes dangerous oil splatter and soggy fries.

First fry (blanch)

Heat the oil in a deep pot or Dutch oven to 300°F (150°C). Use a thermometer and fill the pot so there is at least 3–4 inches of oil but not more than two-thirds full. Fry the potatoes in batches (do not overcrowd) for 4–6 minutes until softened but not browned. They should be cooked through and pale. Remove with a slotted spoon or spider onto a tray lined with paper towels and let rest 10 minutes. Maintain oil temperature at ~300°F.

Second fry (crisp)

Increase oil temperature to 375–400°F (190–205°C). Fry the blanched batches again for 2–3 minutes until golden brown and crisp. Work quickly to preserve heat; remove and drain on fresh paper towels. While still hot, season lightly with kosher salt (about 1/2 tsp per batch) to help salt adhere.

Melt butter and mix oils

In a small saucepan over low heat, melt the unsalted butter. Remove from heat and whisk in the extra-virgin olive oil and the white or black truffle oil. Warming the truffle oil slightly helps distribute its aroma but avoid overheating (do not fry the oil). If using truffle zest or shaved fresh truffle, set aside for final garnish.

Toss fries with truffle mixture

Place the hot drained fries in a large mixing bowl. Immediately pour the warm butter-truffle-oil mixture over the fries and gently toss with tongs or two spoons so the fat coats the fries evenly. Work in batches if necessary so every fry is lightly coated.

Add cheese and seasonings

While still hot, sprinkle the grated Parmesan cheese over the fries and toss so the cheese slightly melts and clings to the fries. Add the finely chopped parsley, freshly ground black pepper, and flaky finishing salt to taste and toss once more to combine. If using shaved fresh truffle or truffle zest, scatter it on top now for the most aroma.

Serve immediately

Transfer to a warmed serving platter or plates and serve immediately so fries remain crisp. Offer extra grated Parmesan, a small bowl of truffle mayonnaise, aioli, or ketchup on the side if desired.