Parmesan Truffle Fries Recipe
Make Parmesan Truffle Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Seasoning & Finish
Method
Fries
- 1
Prep potatoes
Wash and peel the potatoes if desired (peel optional). Cut each potato into 1/4–1/2-inch thick matchstick fries. Put the cut fries into a large bowl of cold water as you work to remove surface starch.
- 2
Soak the cut fries in cold water for at least 30 minutes, up to 2 hours. This step removes excess starch and helps achieve a crisp exterior. If short on time, soak 30 minutes; for best results, soak 1–2 hours.
- 3
After soaking, drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat them very dry—any surface moisture will cause oil to spit and will reduce crispness.
- 4
Heat oil in a heavy-bottomed pot or Dutch oven to 325°F (160°C). If you don't have a thermometer, heat until a small piece of potato sizzles gently. Work in batches: fry the potatoes in a single layer for 3–4 minutes until they are softened and just beginning to take color (pale). Do not brown. Remove with a slotted spoon and drain on a wire rack or paper towels.
- 5
Increase oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches for 2–3 minutes until golden brown and crisp. Drain well on a wire rack or paper towels. Immediately sprinkle with 1 tsp kosher salt while still hot to season the fries.
Seasoning & Finish
- 6
Melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl (20–30 seconds) until just melted. Allow it to cool slightly so it is warm but not scalding.
- 7
Place the hot drained fries in a large mixing bowl. Pour the melted butter over the fries and gently toss to coat evenly. Then drizzle the truffle oil over the fries (start with 1 tablespoon, reserve the other 1/2 tbs if you prefer milder truffle flavor) and toss again to distribute.
- 8
While the fries are still hot, sprinkle the garlic powder, freshly ground black pepper, and the freshly grated Parmigiano-Reggiano over them. Toss lightly so the cheese melts into the fries and the seasoning adheres. Taste and add extra flaky sea salt to taste if needed.
- 9
Transfer the fries to a serving platter. Scatter chopped fresh parsley on top if using. Finish with an optional light drizzle of the reserved truffle oil (no more than 1/2 tbs) for a stronger aroma just before serving.
- 10
Serve immediately while hot and crisp. Parmesan Truffle Fries are best eaten within 10 minutes of finishing for maximum crispness and aroma.
