Truffle Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into even 1/4-inch to 3/8-inch matchstick fries. Place cut fries in a large bowl of cold water and soak for at least 30 minutes, up to 2 hours, to remove excess starch.

Par-dry and toss

Drain the soaked fries and rinse under cold water until water runs clear. Spread them on clean kitchen towels or paper towels and pat very dry. Transfer to a large bowl, sprinkle the cornstarch over the dry fries, and toss gently to coat evenly (this helps produce a crisp exterior).

Cook (fry method)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Fry the fries in batches (do not overcrowd) for 3–4 minutes until soft but not colored. Remove and drain on a wire rack or paper towels. Increase oil temperature to 375°F (190°C) and fry the blanched fries in batches again for 2–3 minutes until golden and crisp. Drain well.

Cook (oven method)

If baking/roasting instead of frying: preheat oven to 450°F (230°C). Toss the cornstarch-coated dry fries with 2 tbs oil (reserve remaining oil) and spread in a single layer on a rimmed baking sheet lined with parchment. Roast 15 minutes, flip fries, roast another 10–15 minutes until deep golden and crisp. For extra crispness, finish under the broiler for 1–2 minutes while watching carefully.

Season

While fries are hot, transfer to a large mixing bowl. Immediately sprinkle the fine sea salt and freshly ground black pepper and toss gently to distribute.

Make truffle butter

In a small saucepan or microwave-safe bowl, gently melt the unsalted butter until just liquefied (don’t brown). Remove from heat and stir in the truffle oil to combine. Taste carefully — truffle oil is potent; start with 1 tsp and add a few drops more if desired.

Finish fries

Pour the warm truffle-butter mixture over the hot fries in the bowl and toss lightly to coat evenly. Sprinkle the finely grated Parmesan and chopped parsley over the fries and toss again to distribute. Taste and adjust with flaky sea salt or more truffle oil if desired. If using shaved fresh truffle, scatter atop at this stage.

Whisk together garlic aioli, lemon juice, and black pepper in a small bowl. Adjust seasoning to taste. Serve alongside the truffle fries for dipping.

Arrange fries on a platter or individual plates, finish with an extra pinch of flaky sea salt and a light sprinkle of parsley. Serve immediately while hot and crisp.