Truffled French Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional). Using a mandoline or a sharp knife, cut the potatoes into shoestring fries about 2–3 mm (1/8 inch) thick. Place the cut fries in a large bowl of cold water and agitate to remove surface starch. Let sit 10 minutes, then drain and rinse until water runs clear.

Dry and coat

Lay the fries on clean kitchen towels or paper towels and dry thoroughly—excess moisture will cause oil splatter. Transfer to a large bowl, sprinkle the cornstarch evenly over the fries and toss gently to coat; this helps achieve extra crispness. Season with the measured fine sea salt and black pepper and toss again lightly.

Two-stage frying

Heat the neutral oil in a heavy pot or deep fryer to 325°F (160°C). Fry the fries in small batches (do not overcrowd) for 3–4 minutes until just cooked through but not browned. Remove with a slotted spoon to a wire rack set over a sheet pan to drain. Increase the oil temperature to 375°F (190°C). When hot, return the par-fried fries in batches and fry for 2–3 minutes until golden and crisp. Drain on the wire rack.

While fries are finishing, combine the flaky sea salt and the truffle oil in a small bowl. If using fresh ground black truffle, mix it in as well. Stir until the oil has evenly coated the salt but not saturated it. Set aside.

Immediately after the fries come out of the oil and are still hot, sprinkle the truffled sea salt mixture evenly over the fries while gently tossing to coat. The residual heat will help release the truffle aroma.

In a small bowl, combine the mayonnaise, grated garlic, chopped fresh rosemary, lemon juice, Dijon mustard, olive oil, salt, and black pepper. Whisk until smooth and taste; adjust salt, lemon, or rosemary to preference. Chill for at least 10 minutes to let flavors meld (can be made up to 1 day ahead).

Spoon the aioli into a small dipping bowl and garnish with the additional 1/2 tsp finely chopped rosemary and, if using, a sprinkle of grated Parmesan.

Transfer the truffle-salted fries to a serving basket or platter. Optionally shower with the grated Parmesan and a few extra flakes of sea salt if desired. Serve immediately with the rosemary aioli on the side for dipping.