Truffle Fries Recipe

Prep potatoes

Wash and peel the russet potatoes if you prefer (peel optional). Cut each potato into 1/4"–3/8" thick sticks (classic steak-fry size). Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours refrigerated). This firms the potato and removes more starch for crisper fries.

Dry and toss with cornstarch

Drain the fries and spread on clean kitchen towels or paper towels. Pat completely dry. In a large bowl, toss the dry fries with 2 tablespoons cornstarch until evenly coated. This promotes an extra-crispy exterior.

First fry (blanch)

If using a deep pot: pour enough oil to reach 3" depth (about 1–2 cups depending on pot size). Heat oil to 325°F (160°C). Working in batches, fry the cornstarch-coated fries for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels.

Rest

Let the par-fried fries rest for 10 minutes. This step can be done ahead; refrigerate briefly if preparing earlier.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the fries in batches for 2–3 minutes until golden brown and crisp. Transfer to a paper towel-lined tray or wire rack to drain. Immediately season with 1 teaspoon fine sea salt, 1 teaspoon black pepper, and 1 teaspoon dried oregano while still hot so the seasoning adheres.

Prepare garlic

Mince the garlic very finely or grate it on a microplane to create a smooth, mild garlic flavor. If you want a milder garlic punch, smash the garlic with a pinch of salt and let sit 5 minutes.

In a small bowl, combine 1 cup mayonnaise, minced/grated garlic, 1 teaspoon lemon juice, 1 teaspoon white truffle oil, 1 teaspoon olive oil, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper. Whisk thoroughly until smooth and emulsified. Taste and adjust: add a few drops more truffle oil for stronger aroma or more lemon for brightness. Cover and refrigerate until ready to serve. Aioli can be made up to 24 hours ahead.

Place the hot fries in a shallow serving bowl or platter. Immediately sprinkle the 1/2 cup freshly grated Parmesan over the fries so it melts slightly from the residual heat.

Drizzle 1/2 teaspoon extra truffle oil lightly over the fries for an aromatic finish. If you prefer a stronger truffle note, add up to an additional 1/2 teaspoon, but use sparingly — truffle oil can overwhelm.

Sprinkle the 2 tablespoons finely chopped fresh parsley (optional) for color and a fresh herb note. Serve the fries hot with the truffle aioli on the side for dipping or drizzled lightly on top.