Rosemary Truffle Fries Recipe
Make Rosemary Truffle Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Seasoning & Finish
Method
Fries
- 1
Prep potatoes
Wash and peel the russet potatoes (peel optional). Cut into 1/4–3/8-inch thick sticks for classic fries. Place cut potatoes in a large bowl of cold water and rinse until water runs clearer to remove surface starch, then soak at least 30 minutes (or up to 2 hours) to draw out more starch.
- 2
Dry and toss with cornstarch
After soaking, drain potatoes and spread on a clean kitchen towel or paper towels. Pat thoroughly dry. In a large bowl, sprinkle the 2 tablespoons cornstarch over the dried potato sticks and toss gently until evenly coated. This promotes a crisper exterior.
- 3
Heat oil
In a heavy-bottomed pot or deep fryer, add canola or vegetable oil and heat to 325°F (160°C) for the first blanch fry. If you don't have a thermometer, heat until a small piece of potato bubbles gently and floats but does not brown quickly.
- 4
First fry (blanch)
Working in batches (do not overcrowd), fry the cornstarch-coated fries for 3–4 minutes until they are soft and pale golden but not crisp. Use a slotted spoon to transfer fries to a paper towel-lined tray. Let cool for 10 minutes.
- 5
Increase oil temperature
Raise the oil temperature to 375–400°F (190–205°C) for the second fry. Again, test with a small piece to ensure sizzling and quick browning.
- 6
Second fry (crisp)
Fry the blanched fries in batches for 2–3 minutes until deep golden and crisp. Remove with a slotted spoon and drain on fresh paper towels. Immediately sprinkle with 2 teaspoons of salt while still hot to help seasoning adhere.
Seasoning & Finish
- 7
Prepare rosemary-garlic butter
While the fries are resting after the first fry (or during the second fry), melt 2 tablespoons unsalted butter in a small skillet over low heat. Add the minced garlic and chopped rosemary and gently cook for 30–45 seconds until fragrant — do not brown the garlic. Remove from heat and stir in 2 tablespoons extra-virgin olive oil and 1 teaspoon white truffle oil. Allow the mixture to cool slightly (30 seconds) so it’s warm, not piping hot.
- 8
Toss fries with seasoning
Place the hot, crisp fries in a large bowl. Pour the warm rosemary-garlic butter and oil mixture over the fries and toss gently but quickly to coat evenly. Add the freshly grated Parmesan, freshly cracked black pepper (1/2 tsp), and flaky finishing salt (1 tsp) and toss lightly to distribute. Taste and adjust seasoning — add a pinch more salt or a few extra drops of truffle oil if desired (truffle oil is potent; use sparingly).
- 9
Serve
Transfer the truffle-rosemary fries to a serving platter. If desired, finish with a tiny extra sprinkle of Parmesan and a small pinch of chopped rosemary for garnish. Serve immediately while hot and crisp.