Wash and peel the russet potatoes (peeling optional). Cut into 1/4–1/2 inch (6–12 mm) sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes to 1 hour to remove excess starch. For quicker timing, soak at least 30 minutes.

Rinse & dry

After soaking, drain the potatoes and rinse under cold water until water runs clear. Spread fries on clean kitchen towels or paper towels and pat completely dry. Excess moisture will cause oil splatter and soggy fries.

Coat with cornstarch & season

Toss dried fries in a large bowl with 2 tablespoons cornstarch until evenly coated. Add 1 teaspoon fine sea salt and 1/2 teaspoon black pepper, tossing to combine. The cornstarch creates a light crisp exterior.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 3–5 minutes until softened but not browned. Remove with a slotted spoon to a wire rack or paper towel-lined sheet. Let cool 10 minutes. This step can be done ahead — refrigerate after cooling.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potato batches for 2–4 minutes until golden brown and crispy. Drain on a wire rack or paper towels. Immediately while hot, sprinkle with the remaining 1/2 teaspoon sea salt and the 1 teaspoon truffle salt, tossing gently so salt adheres.

Finish with cheese & herbs

Transfer hot fries to a large mixing bowl or serving plate. While still hot, toss with 3/4 cup grated Parmesan, 2 tablespoons chopped parsley, 1 tablespoon chopped chives, and 1 teaspoon thyme leaves. Toss gently to coat so cheese melts slightly onto fries. Taste and adjust with a pinch more truffle salt or regular salt if needed.

Serve

Serve immediately with Malt Vinegar Aioli on the side. For best texture, eat within 10 minutes of crisping.

Malt Vinegar Aioli

Make the aioli: In a small bowl, combine 1/2 cup mayonnaise, 1 tablespoon malt vinegar, 1/2 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, and 1/2 teaspoon grated garlic. Whisk until smooth.

Season & finish: Stir in 1/4 teaspoon truffle oil (optional) for extra aroma. Season with 1/4 teaspoon fine sea salt and a pinch (1/8 teaspoon) freshly ground black pepper. Taste and adjust vinegar or lemon for brightness. Refrigerate until ready to serve; bring to room temperature for 10 minutes before serving if chilled.