Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Truffled Fries
Truffle Aïoli
Method
Truffled Fries
Prep the potatoes
Wash and peel the russet potatoes (peeling optional for a more rustic fry). Cut into 1/4- to 3/8-inch (6–9 mm) sticks for classic shoestring-style fries. Rinse the cut potatoes thoroughly under cold running water until the water runs clear to remove excess starch, then transfer to a large bowl of cold water and refrigerate for at least 30 minutes (can be held up to 2 hours).
Drying
Drain the soaked potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry—moisture will cause oil splatter and prevent proper browning.
First fry (blanch)
Heat 3 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Working in batches to avoid overcrowding, fry the dried potatoes for 3–4 minutes until softened and just beginning to color (pale and slightly limp). Use a slotted spoon to transfer fries to a wire rack lined with paper towels to drain. Let rest 10 minutes.
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined sheet. Immediately season with 1 tsp fine sea salt and 1 tsp freshly ground black pepper while still hot so seasoning adheres.
Finish with truffle and cheese
While fries are still hot, lightly drizzle 1 teaspoon white truffle oil over the fries and toss gently to distribute. Sprinkle the grated Parmesan (1 oz) evenly and toss with chopped fresh parsley. Taste and adjust seasoning with additional salt or pepper if needed. Keep warm and serve immediately alongside the aïoli.
Truffle Aïoli
Combine 1 cup mayonnaise, 1 grated garlic clove, 1 tablespoon fresh lemon juice and 1 teaspoon Dijon mustard in a small bowl. Whisk until smooth.
Stir in 1 teaspoon white truffle oil. Season with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust lemon, salt or truffle oil to preference (add up to an extra 1/2 tsp truffle oil if you want a more pronounced truffle flavor).
Cover and refrigerate for at least 15 minutes to allow flavors to meld. Bring to room temperature before serving alongside the hot fries.