Truffle & Parmesan Fries Recipe

Prepare potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/3–1/2-inch thick sticks for restaurant-style fries. Place cut fries into a large bowl of cold water and soak for 30 minutes (or up to 2 hours refrigerated) to remove excess starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

Par-cook (blanch) fries

In a large pot, heat 1 cup oil to 325°F (160°C). If you don't have a thermometer, heat until oil forms small bubbles around a wooden spoon handle. Working in batches (do not overcrowd), fry the dried potato sticks for 3–4 minutes until just tender and pale (no browning). Remove with a slotted spoon and drain on a wire rack or paper towels. Let fries cool for 10 minutes.

Crisp fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately sprinkle with fine sea salt (about 1 tsp total across batches) while hot so it adheres.

Prepare truffle-parmesan mixture

In a small saucepan or skillet over low heat, melt 2 tbs unsalted butter gently — do not brown. Remove from heat and stir in 1 tbs extra-virgin olive oil. If using truffle oil for extra aroma, whisk in 1 tsp truffle oil now. Add freshly grated Parmesan (3 tbs), chopped parsley (2 tbs), and freshly ground black pepper (1 tsp). Mix to combine and keep warm (off heat).

Toss fries with mixture

Place hot, drained fries into a large mixing bowl. Pour the warm truffle–Parmesan mixture evenly over the fries. Using tongs or two spoons, gently toss until fries are coated evenly. Taste and adjust: add additional grated cheese (1 tbs) for more savory bite if desired.

Plate the fries on a warm platter. Finish with a light sprinkle of flaky sea salt (about 1/2 tsp), an optional dusting of truffle zest or a few shavings of fresh truffle (1 tsp), and a final crack of black pepper. If using lemon, optionally squeeze a few drops over the fries to brighten the flavors — use sparingly so it doesn’t overpower the truffle.

Serve immediately while hot and crisp. Provide extra grated Parmesan and truffle oil on the side for guests who want more intensity.