Truffle Fries Recipe
Recipe information
Make Truffle Fries in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Fries
Truffle seasoning & finishing
Fries
1. Prepare potatoes
Wash and scrub the potatoes well. Peel if you prefer (peeling is optional); cut each potato into 1/4- to 1/3-inch wide sticks for classic fries. Rinse the cut fries under cold running water until the water runs clear to remove excess starch.
2. Soak and dry
Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours, in the refrigerator. This removes more starch and yields crisper fries. Drain and dry thoroughly on clean kitchen towels or paper towels — moisture will cause oil to splatter and prevent crisping.
3. First fry (blanch)
Heat about 3/4 to 1 L of canola oil in a heavy-bottomed pot or deep fryer to 160°C (320°F). If you don't have a thermometer, heat until oil is shimmering but not smoking. Working in batches, fry the dried potato sticks for 4–5 minutes until they are pale, soft, and just beginning to rid of moisture but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 10 minutes.
4. Second fry (crisp)
Increase the oil temperature to 190–195°C (375–385°F). Fry the blanched potatoes in batches for 2–3 minutes or until golden brown and crisp. Remove and place on a wire rack or paper towels. Immediately sprinkle the fries with 1 to 1 1/2 teaspoons fine sea salt while still hot so the salt adheres.
Truffle seasoning & finishing
5. Make truffle butter & oil mix
In a small saucepan or microwave-safe bowl, gently melt the unsalted butter until just liquid. Stir in the extra-virgin olive oil and 1 teaspoon truffle oil. Taste the mixture and add more truffle oil if you prefer a stronger truffle aroma (truffle oil is potent — start small). Keep warm but do not boil.
6. Toss fries with seasoning
Place hot fries in a large bowl. Pour the warm truffle butter/oil mixture evenly over the fries and toss gently to coat. While tossing, add the grated Parmesan, chopped parsley, and freshly ground black pepper. Toss again to combine and to allow the heat to melt the cheese into the fries. Taste and adjust salt if needed.
7. Finish & serve
Transfer the truffle fries to a serving platter. If using, shave a little fresh black truffle over the top or add an extra light drizzle of truffle oil to intensify aroma. Serve immediately while hot and crispy.
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