Restaurants›Frenchy Bar et Brasserie›Truffle Frites Recipe

Truffle Frites Recipe

Inspired by Frenchy Bar et Brasserie
Time1h 10m
Serves4

Truffle aioli, fresh herbs, parmesan

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Ingredients

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Frites

Truffle Aioli

Finishing & Garnish

Method

Frites

1

Prepare potatoes

Peel the russets (optional) and cut into 1/3–1/2-inch sticks. Rinse the cut fries under cold water until water runs clear to remove surface starch. Transfer to a bowl of cold water and soak at least 30 minutes, up to 2 hours, refrigerated.

2

Dry and dust

Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. Toss the dry fries with 2 tablespoons cornstarch until evenly coated. This helps create a crisp exterior.

3

First fry (blanch)

Heat 2 cups neutral oil in a heavy pot or deep fryer to 300°F (150°C). Fry the potatoes in batches (do not overcrowd) for 4–6 minutes until softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10 minutes.

4

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes until golden and crisp. Drain on a wire rack or paper towels and immediately season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper while still hot.

Truffle Aioli

5

In a small bowl, combine 1 cup mayonnaise, 1 teaspoon minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon white truffle oil and (optional) 1 teaspoon black truffle oil. Whisk until smooth. Season with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper to taste. Taste and adjust lemon, truffle oil, or salt as desired. Refrigerate at least 15 minutes to let flavors meld.

Finishing & Garnish

6

Transfer the hot fries to a large serving bowl or platter. While still hot, sprinkle the fries with 1/2 cup finely grated Parmesan and toss gently to coat so the cheese melts slightly on the fries.

7

Scatter 2 tablespoons finely chopped parsley and 1 tablespoon finely snipped chives over the fries. Finish with 1/2 teaspoon extra flaky sea salt and 1/4 teaspoon freshly ground black pepper. If you want extra truffle aroma, drizzle an additional 1/4–1/2 teaspoon white truffle oil over the fries (optional).

8

Serve immediately with the chilled truffle aioli on the side for dipping.