Parmesan And Truffle Fries Recipe
Recipe information
Make Parmesan And Truffle Fries in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Fries
Seasoning & Finish
Fries
1. Prepare potatoes
Peel the russet potatoes (optional) and cut them into even 1/4–1/2-inch sticks. Rinse the cut fries thoroughly under cold running water until the water runs clear to remove surface starch.
2. Soak
Place the rinsed fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) in the refrigerator. This firms the interior and removes more starch for crisper fries.
3. Dry and toss with cornstarch
Drain the potatoes and spread them on a clean kitchen towel or paper towels. Pat completely dry. In a large bowl, toss the dried fries with 2 tablespoons cornstarch until lightly coated. This helps create a crisp exterior.
4. First fry (blanch)
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Working in batches to avoid crowding, fry the cornstarch-coated fries for 3–4 minutes until they are pale, slightly softened, and just beginning to turn opaque (not brown). Use a slotted spoon to transfer fries to a wire rack or paper towels to drain. Let cool for 5–10 minutes.
5. Second fry (crisp)
Increase the oil temperature to 375°F (190°C). Fry the cooled fries in batches for 2–3 minutes until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Immediately sprinkle with 1 tsp fine sea salt and 1/2 tsp black pepper while still hot so the seasoning adheres.
Seasoning & Finish
6. Melt butter and combine seasonings
While the fries are finishing their second fry, melt 2 tablespoons unsalted butter in a small skillet over low heat. Stir in 1/2 teaspoon garlic powder and remove from heat. Add 1 teaspoon truffle oil to the melted butter and whisk to combine (do not heat the truffle oil strongly — it loses aroma).
7. Toss fries with butter
Place hot fries in a large bowl. Pour the warm butter + truffle oil mixture over the fries and toss gently but quickly to coat evenly. The residual heat will help carry the truffle aroma into the fries.
8. Add cheese and herbs
While tossing, immediately sprinkle 1/2 cup grated Parmesan and 1 tablespoon finely chopped parsley over the fries. Continue tossing until cheese is evenly distributed and begins to melt slightly from the heat of the fries.
9. Finish and serve
Taste and, if desired, finish with a light dusting (about 1/4 tsp) of flaky sea salt. Serve immediately so fries remain crisp and aromatic. Offer extra grated Parmesan and additional truffle oil on the side for guests who want more.
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