Truffle Parmesan French Fries Recipe

Prep potatoes

Peel (optional) and cut each russet potato into 1/4-inch to 1/3-inch batons (classic fry shape). Aim for uniform pieces for even cooking.

Rinse and soak

Place cut potatoes in a large bowl and rinse under cold running water until water runs clear to remove surface starch. Fill the bowl with 1200 ml cold water and add 6 ice cubes. Soak at least 30 minutes, up to 2 hours. This firms the potatoes and removes more starch for crispier fries.

Dry and toss with cornstarch

Drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat thoroughly dry. In a large bowl, toss the dried fries with 2 tbs cornstarch and 1/2 tsp of the salt until lightly coated. The cornstarch creates an extra-crisp crust when fried.

First fry (blanch)

Heat 600 ml of oil in a deep heavy pot or Dutch oven to 325°F (160°C). If you don't have a thermometer, heat until oil shimmers but is not smoking. Working in batches (do not overcrowd), fry the coated fries for 4–5 minutes until softened and just beginning to turn very light golden — they should not be deeply browned. Remove with a spider or slotted spoon and drain on a wire rack set over a sheet pan. Let rest 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the rested fries in batches for 2–3 minutes, or until golden-brown and crisp. Remove and drain on a wire rack. Immediately sprinkle with the remaining 1 tsp salt while hot so it adheres.

Melt butter

While the second fry is finishing, place 2 tbs unsalted butter in a small saucepan over low heat and melt until just liquid. Remove from heat; allow to cool slightly so butter is warm but not smoking.

Toss fries

Place hot, drained fries into a large mixing bowl. Immediately drizzle the warm melted butter and 1 tsp truffle oil evenly over the fries. Toss gently but thoroughly so fries are coated. The residual heat will help the butter and truffle oil adhere.

Add Parmesan and seasonings

Sprinkle 1 cup grated Parmesan over the tossed fries along with 1 tsp freshly ground black pepper and 2 tbs chopped parsley. Toss again to distribute cheese and herbs evenly, using a gentle folding motion to avoid smashing fries.

Finish and serve

Transfer fries to a serving platter or bowls. Finish with 1/2 tsp flaky sea salt to taste and, if desired, an extra light drizzle (up to 1/4 tsp) of truffle oil for a stronger aroma. Serve immediately while hot and crisp.