Parmesan Truffle Fries Recipe

Prepare potatoes

Wash and peel the potatoes (peeling optional). Cut each potato into 1/4–1/2 inch sticks for shoestring or standard fries—aim for even thickness so they cook uniformly. Place cut fries in a large bowl of cold water as you work.

Soak

Once all potatoes are cut, cover with cold water and soak for at least 30 minutes (up to 2 hours) to remove excess starch. This yields crisper fries.

Dry

Drain the potatoes and spread them out on clean kitchen towels or paper towels. Pat completely dry—moisture will cause oil splatter and prevent crisping.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until softened and pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled blanched fries in batches for 2–3 minutes or until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately sprinkle with kosher salt (use the 2 tsp listed) while hot so it adheres.

Melt butter and combine oils

In a small saucepan over low heat, melt the unsalted butter (3 tbs). Remove from heat and whisk in the extra-virgin olive oil (2 tbs) and truffle oil (1 tsp) until combined. Truffle oil is strong—start with 1 tsp and adjust to taste.

Mix dry seasonings

In a small bowl, combine the freshly grated Parmesan (3 tbs), optional Pecorino (1 tbs), garlic powder (1 tsp), freshly ground black pepper (1 tsp), and fine sea salt (1 tsp). Stir to blend evenly.

Toss fries with seasoning

Transfer the hot, drained fries to a large mixing bowl. Pour the melted butter and oil mixture over the fries, tossing gently to coat evenly. Immediately sprinkle the dry cheese-and-spice mixture over the fries and toss again so cheese melts slightly and adheres to the fries. Taste and add more truffle oil, salt, or pepper if desired.

Add herbs

Fold in the finely chopped fresh parsley (2 tbs) so it distributes through the fries and adds brightness.

Transfer the fries to a serving basket or platter. Top with extra shaved or grated Parmesan (2 tbs) and a sprinkle of thinly sliced chives (1 tbs). Serve immediately while hot and crisp alongside your preferred dipping sauce.