Truffle Parmesan Homemade Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional if you prefer skins). Cut into 1/4–3/8-inch matchstick fries. Rinse cut potatoes under cold running water until the water runs clear to remove surface starch.

Soak

Place the cut potatoes in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours in the refrigerator. This further removes starch and helps crisping.

Par-dry and dust

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. In a large bowl, toss the dry fries with the cornstarch until evenly lightly coated (this creates a drier surface for a crisp exterior).

Blanch (first fry)

In a heavy pot or deep fryer, heat the vegetable oil to 325°F (160°C). Meanwhile bring 4 cups of water with 1 tbs salt to a boil in a separate saucepan. (Optional method: instead of boiling, you may skip water blanching and proceed with two-step frying; both methods are valid.) If using the oil blanch method: Fry the fries in batches for 3–4 minutes until soft and pale (not browned). Remove with a spider or slotted spoon and drain on a wire rack or paper towels.

Cool

Allow the blanched fries to cool for at least 10 minutes. You can refrigerate them for 20–30 minutes to accelerate crisping before the second fry.

Crisp (second fry)

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches until golden brown and crisp, about 2–3 minutes per batch. Do not overcrowd. Remove and place on a wire rack or paper towels to drain excess oil.

Melt butter and season

While the fries are finishing the second fry, melt 2 tbs unsalted butter in a small skillet over low heat. Remove from heat and stir in 1 tsp white truffle oil, freshly ground black pepper, and 1 tsp fine sea salt. (If using high-quality truffle oil, start with 3/4 tsp and adjust to taste.)

Toss fries with truffle butter

Place the hot, drained fries into a large clean bowl. Immediately drizzle the warm truffle-butter mixture over the fries and toss gently but thoroughly to coat. The residual heat will help the butter cling to the fries.

Add cheeses

While the fries are still hot, sprinkle the finely grated Pecorino Romano and the optional grated Parmesan evenly over the fries. Toss gently to distribute; some cheese will melt slightly and adhere to the fries.

Finish and serve

Taste and adjust seasoning, adding a pinch more flaky sea salt if desired. Garnish with chopped fresh parsley if using. Serve immediately so fries remain hot and crisp. Provide extra grated Pecorino at the table if desired.