Truffle Fries Recipe

prepare potatoes

Wash and peel the russet potatoes (peeling optional if you prefer skin-on). Cut into even 1/3–1/2-inch (7–12 mm) batons. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

soak

Place the rinsed fries in a large bowl of cold water and soak at least 30 minutes, or up to 2 hours in the fridge. This helps remove more starch and yields crisper fries.

dry and dust

Drain the soaked fries and spread them on clean kitchen towels or paper towels. Pat completely dry. Toss the dried fries with cornstarch and the 1 tsp fine sea salt and 1 tsp black pepper, ensuring an even, light coating.

first fry (blanch)

In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 325°F (160°C). Working in batches to avoid crowding, fry the potatoes for 4–6 minutes until pale and just beginning to soften but not colored. Remove with a slotted spoon and transfer to a wire rack or paper towels to drain. Let cool 5–10 minutes.

second fry (crisp)

Increase the oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately toss with the additional 1/2 tsp sea salt (from Finishing) to season while hot.

While the fries are soaking or resting, make the aïoli. In a small bowl, combine 3 tbsp mayonnaise, minced garlic, 1 tsp lemon juice, 1 tsp Dijon mustard and 1 tsp white truffle oil. Whisk until smooth. Taste and add a pinch of fine sea salt and a pinch of freshly ground black pepper. Adjust lemon or truffle oil to taste — a little truffle oil goes a long way. Keep chilled until ready to serve.

Place the hot fries in a serving bowl or platter. Immediately grate 30 g Parmigiano-Reggiano over the fries so it melts slightly from the heat. Lightly drizzle with the optional 1/2 tsp extra truffle oil if you want a stronger truffle aroma.

Sprinkle the finely chopped parsley over the fries for color and freshness. Serve the truffle aïoli on the side for dipping or dollop on top. Serve immediately while fries are hot and crisp. Makes about 4 small servings as part of a (FRENCH) Girl Dinner or 2 generous sides.