Truffle Fries Recipe

Prep potatoes

Wash and peel the potatoes if desired (peels may be left on for texture). Cut each potato into 1/4 to 1/3-inch thick sticks for classic fries. Rinse the cut fries under cold water until the runoff runs clear to remove excess starch.

Soak

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

Dry

After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil to splatter and prevent crisping.

Warm double-fry (shallow method)

In a heavy-bottomed pot or deep skillet, heat vegetable oil to 325°F (162°C). If you don't have a thermometer, heat until a small piece of potato produces gentle bubbling. Working in batches (don't overcrowd), fry the potatoes for 3–4 minutes until just tender and pale golden but not browned. Use a slotted spoon to transfer to a wire rack or paper towels to drain and cool for 5–10 minutes.

Crisp fry

Increase the oil temperature to 375–380°F (190–193°C). Fry the cooled blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle 1 to 1.5 tsp salt evenly over the hot fries to help it adhere.

Prepare truffle butter mixture

In a small saucepan or microwave-safe bowl, gently melt the unsalted butter. Stir in the extra-virgin olive oil and the truffle oil. Taste carefully — truffle oil is potent; start light. If using preserved truffle or truffle zest, stir it into the warm mixture.

Toss fries with truffle mixture

Place hot drained fries in a large bowl. Drizzle the warm truffle-butter-oil mixture over the fries, tossing gently with tongs or two forks to coat evenly. The residual heat will help the flavors adhere.

Add finishing touches

Sprinkle the grated Parmesan, chopped parsley, and freshly ground black pepper over the tossed fries. Toss once more to distribute evenly. Taste and add a light extra pinch of salt if needed. Serve immediately so fries remain crisp.

Combine the mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Mix until smooth. Chill briefly if desired. Serve alongside the truffle fries.