Truffle Parmesan Fries Recipe

Prepare potatoes

Wash and peel the russet potatoes (peeling optional). Cut into 1/3–1/2 inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse.

Par-cook (blanch) fries

Drain the soaked fries and pat completely dry with clean kitchen towels or paper towels. Heat 2 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches so oil temperature remains steady, fry the potatoes for 3–4 minutes until limp and pale (not browned). Use a slotted spoon to transfer fries to a paper towel–lined tray. Let rest 10 minutes.

Finish frying

Increase oil temperature to 375°F (190°C). Return fries to the hot oil in batches and fry until golden brown and crisp, about 2–3 minutes per batch. Transfer to a tray lined with paper towels to drain excess oil.

Season and dress

While fries are still hot, immediately sprinkle with 1 tsp fine sea salt and 1 tsp freshly ground black pepper, then toss gently to distribute. Drizzle the hot fries with 1 tbsp white truffle oil and sprinkle 3/4 cup of grated Parmesan over them so the heat melts the cheese slightly. Add lemon zest and toss gently to combine. Finish with the chopped fresh parsley and the remaining 1/4 cup Parmesan for presentation.

Make the aioli: In a medium bowl combine 1 cup mayonnaise, 2 tbsp grainy Dijon mustard, 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp extra‑virgin olive oil, and 1 tsp honey (if using). Whisk until smooth and well combined. Season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper, taste and adjust seasoning or acidity as desired. Refrigerate at least 20 minutes so flavors meld.

Serve: Spoon the grainy mustard aioli into a small serving bowl. Serve alongside the hot truffle Parmesan fries for dipping. If desired, drizzle a few drops of additional truffle oil over the fries just before serving for an intensified aroma.