French Fries (truffle Or Cheese) Recipe

Prep potatoes

Wash and peel the russet potatoes (leave skin on if preferred). Cut into uniform sticks about 1/4- to 1/2-inch thick. Rinse the cut fries under cold water until the water runs clear to remove surface starch.

Soak

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

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat very dry — moisture will cause oil splatter and prevent crisping. Let sit 10 minutes to air-dry further if needed.

Heat oil

Pour oil into a deep heavy pot or deep fryer to a depth of about 3 inches (or about 1 liter). Heat the oil over medium-high heat to 325°F (160°C). Use a thermometer to monitor temperature.

First fry (blanch)

Working in batches so you don’t crowd the pot, add a portion of the dried fries and fry at 325°F (160°C) for 4–5 minutes until they are softened but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Repeat with remaining batches.

Increase heat

After all batches are blanched, increase the oil temperature to 375°F (190°C). Let the oil come fully to temperature between batches.

Second fry (crisp)

Return the blanched fries to the hot oil in batches and fry at 375°F (190°C) for 2–3 minutes until golden brown and crisp. Drain on a rack or paper towels. Immediately season with 1 tsp salt and 1/2 tsp black pepper while still hot and toss gently to distribute.

Melt 2 tbs unsalted butter in a small saucepan or microwave just until melted. In a large bowl, combine the hot fries with the melted butter and 1 tsp truffle oil. Toss gently to coat evenly — a little truffle oil goes a long way, start with 1 tsp and add up to another 1/2 tsp if desired.

Add the 2 tbs grated Parmesan and 1 tbs finely chopped parsley to the fries and toss lightly so cheese melts slightly from the heat and parsley distributes. Taste and adjust with a pinch more salt if needed. Serve immediately while hot and fragrant.

Spread the freshly fried hot fries on an oven-safe sheet or plate in a single layer. Sprinkle the 3 oz shredded sharp cheddar and 2 tbs grated Parmesan evenly over the fries.

Place under a broiler or in a hot oven (450°F / 230°C) for 1–2 minutes until the cheese melts and becomes bubbly. Watch closely to avoid burning.

Remove and garnish with 1 tbs chopped chives if using. Serve immediately with optional sour cream on the side for dipping.