Truffle Fries Recipe

Prep potatoes

Wash and scrub the russet potatoes. Using a knife or mandoline, cut into 1/4- to 1/3-inch sticks. Rinse the cut fries under cold water until water runs clear to remove excess starch.

Soak the cut fries in a bowl of cold water for at least 30 minutes, or up to 2 hours in the refrigerator. This helps remove more starch and yields crisper fries.

After soaking, drain the fries and pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with 2 tablespoons cornstarch until evenly coated—this adds extra crispness.

Season the coated fries with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper, tossing to distribute evenly.

In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (163°C). Use a thermometer for accuracy. Fry the fries in small batches for 3–4 minutes until they are softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for an additional 2–3 minutes, until golden brown and crisp. Drain on a wire rack or paper towels and immediately season lightly with a pinch of salt if desired.

While fries are cooking (or right after), combine 1 cup freshly grated Parmesan and 2 tablespoons extra-virgin olive oil in a small bowl. Stir to moisten the cheese; the oil helps the cheese cling to hot fries.

Add 1 teaspoon truffle oil to the Parmesan mixture and stir to distribute the truffle flavor evenly. Fold in 2 tablespoons chopped fresh parsley. Taste and adjust salt lightly if needed—Parmesan is already salty.

When fries are hot and drained, place them in a large bowl or on a serving platter and immediately toss with the Parmesan-truffle mixture so the cheese melts slightly and adheres to the fries.

In a small bowl, combine 1 cup mayonnaise, 1 teaspoon minced garlic, 1 tablespoon lemon juice, and 1 teaspoon Dijon mustard. Whisk until smooth.

Stir in 1 teaspoon truffle oil, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or truffle oil to preference (add more truffle oil sparingly—flavor is strong).

Cover and refrigerate the aioli for at least 15 minutes to let flavors meld. Serve chilled alongside the hot truffle Parmesan fries for dipping.