Garlic Truffle Fries Recipe

Prep potatoes

Wash and scrub the potatoes. Cut into 1/4- to 1/3-inch thick matchstick fries (or preferred fry shape). Place cut fries in a large bowl of cold water as you work to remove surface starch.

Soak: Cover the cut fries with the 1200 ml cold water and add 1 tbs of the kosher salt. Soak for at least 30 minutes and up to 2 hours (this firms the potato and removes excess starch).

Rinse & dry: Drain and rinse the fries under cold running water until water runs clear. Spread the fries in a single layer on clean kitchen towels or paper towels and pat thoroughly dry. For crispier fries, let air-dry 15–30 minutes on a rack.

Coat with cornstarch

Toss the dried fries in a large bowl with 2 tbs cornstarch until lightly and evenly coated. Shake off any excess cornstarch.

Blanch (first fry)

Heat half of the oil to 325°F (160°C) in a heavy-bottomed pot or deep fryer. Fry the coated fries in batches (do not overcrowd) for 3–4 minutes until pale and tender but not browned. Use a slotted spoon to transfer to a wire rack set over a baking sheet; drain and let cool for 10 minutes.

Crisp (second fry)

Increase oil temperature to 375–390°F (190–199°C). Fry the blanched fries in batches for 2–3 minutes until golden and crisp. Drain on a wire rack or paper towels. Immediately sprinkle with 1 tsp fine sea salt while hot.

Melt finish base: In a small saucepan over low heat, melt 3 tbs unsalted butter with 2 tbs extra-virgin olive oil. Keep the heat low to avoid browning the butter—this should be a warm, glossy sauce.

Infuse garlic: Add the 4 minced garlic cloves to the warm butter-oil mixture and gently cook for 30–60 seconds until fragrant. Do not brown the garlic; it should become soft and aromatic.

Finish with truffle oil and seasoning: Remove the pan from heat and stir in 1 tbs black truffle oil, 1 tsp freshly ground black pepper, and the finely chopped parsley. If using, stir in the grated Parmesan and the zest of half a lemon. Taste and adjust salt if necessary (note: Parmesan and truffle oil can add saltiness).

Toss fries: Place the hot fries in a large mixing bowl. Pour the warm garlic-truffle sauce over the fries and gently toss using tongs or two spoons until fries are evenly coated. Work quickly so the fries remain hot and crisp.

Serve: Transfer fries to a serving platter. Sprinkle additional parsley and a light dusting of grated Parmesan if desired. Serve immediately so fries stay crisp. Offer extra truffle oil on the side for stronger truffle flavor.