Truffle Parmesan Fries (no Tarragon Remoulade) Recipe

Prepare potatoes

Wash and scrub the russet potatoes. Leaving skins on for texture, cut each potato into 1/3–1/2 inch sticks. Aim for uniform size so fries cook evenly. Transfer cut fries to a large bowl of cold water and soak for 30 minutes to remove excess starch; this helps them crisp.

Dry and par-cook

Drain the potatoes and rinse under cold water until water runs clear. Spread on clean kitchen towels or paper towels and pat thoroughly dry. Preheat oven to 200°F (95°C) and place a baking sheet in the oven to keep cooked fries warm.

First fry (blanch)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Working in batches to avoid crowding, fry the potatoes for 3–4 minutes until soft but not browned. Use a slotted spoon to transfer to a rack set over a baking sheet or the preheated baking sheet to drain. Repeat with remaining batches. Keep blanched fries warm in the oven while you finish frying.

Finish fry

Increase oil temperature to 375–380°F (190–193°C). Fry the blanched fries in batches for 2–3 minutes each, or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels or a rack. Immediately while hot, toss the fries in a large bowl with olive oil, fine sea salt, and freshly ground black pepper so seasoning adheres.

Truffle and Parmesan finish

While the fries are still hot, sprinkle the finely grated Parmesan over them and toss gently to coat. Drizzle the white truffle oil evenly over the fries (use less if you prefer subtler truffle flavor). If using, drizzle the black truffle oil sparingly for deeper aroma. Finish with the chopped parsley and toss once to combine. Taste and adjust seasoning with a little extra salt if needed.

In a small bowl, combine the mayonnaise and Dijon mustard until smooth. Stir in the finely chopped capers and diced cornichons. Add lemon juice, grated garlic, minced shallot, hot sauce, and smoked paprika. Season with salt and freshly ground black pepper. Taste and adjust acidity with a little more lemon juice or hot sauce to your preference. Chill the remoulade in the refrigerator for at least 15 minutes to allow flavors to meld before serving.

Serve: Place a generous portion of truffle Parmesan fries on a serving platter. Spoon the no-tarragon remoulade into a small bowl or ramekin and serve alongside the fries for dipping.