Truffle Fries Recipe

Prep and soak

Wash and peel the russet potatoes if desired (peel optional). Cut into 1/4- to 1/3-inch shoestring fries or 1/2-inch batons for thicker fries. Place cut fries into a large bowl of cold water and rinse until water runs clear. Cover with cold water and soak for at least 30 minutes, up to 2 hours, to remove excess starch.

Dry and coat

Drain the potatoes and lay them out on clean kitchen towels or paper towels. Pat completely dry. In a large bowl, toss the dried potato sticks with 2 tablespoons cornstarch until evenly coated — this helps achieve a crisp exterior. Season lightly with the 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper; toss to distribute.

First fry (blanch)

Heat the neutral oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches to avoid crowding, fry the potatoes for 4–6 minutes until they are cooked through but still pale and soft — they should not brown. Use a slotted spoon to transfer fries to a wire rack or a tray lined with paper towels. Let cool for 10 minutes.

Crush peppercorns

While the fries rest, place the mixed whole peppercorns in a mortar and lightly crush to a coarse melange. Alternatively use a spice grinder on a coarse setting or place in a zip bag and bruise with a rolling pin. You want a variety of sizes for texture and aroma.

Second fry (crisp)

Raise oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. While still hot, immediately toss the fries gently with the crushed peppercorn melange so the pepper adheres.

In a small bowl, combine 1 cup mayonnaise, 1 finely grated garlic clove, 1 teaspoon white truffle oil, 1 teaspoon fresh lemon juice, and 1 teaspoon Dijon mustard. Whisk until smooth and emulsified. Taste and adjust: add a pinch of fine salt if needed or an extra 1/4 teaspoon truffle oil for a stronger aroma (be conservative — truffle oil is potent). Chill in the refrigerator until ready to serve.

Transfer the hot, peppered fries to a serving platter or bowl. Sprinkle evenly with the 3 tablespoons freshly grated Parmesan so it melts slightly from the heat. Scatter 1 tablespoon chopped parsley if using, and finish with a light sprinkle of flaky sea salt to taste.

Serve immediately with the chilled white truffle aioli on the side for dipping, or lightly drizzle a teaspoon of truffle oil over the fries for extra aroma just before serving.