Truffle Fries Recipe

Prep potatoes

Wash and peel potatoes if desired (leaving skin on is fine). Cut each potato into 1/4–1/2 inch sticks for classic fries. Rinse cut fries in cold water until water runs clear to remove surface starch.

Soak and dry

Soak the cut fries in cold water for at least 30 minutes (up to 2 hours) to firm them and remove more starch. Drain and pat thoroughly dry with clean kitchen towels or paper towels—moisture will cause oil splatter and soggy fries.

First fry (blanch)

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

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately season with 1 to 1 1/2 tsp fine sea salt and 1/2 tsp black pepper while hot so it sticks.

Make truffle-parsley butter

In a small skillet over low heat, melt 3 tbs unsalted butter with 1 tbs extra-virgin olive oil. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Remove from heat and stir in 1 tsp truffle oil and 2 tbs finely chopped parsley. Let the mixture cool slightly for 1 minute.

Toss fries with mixture

Place hot fries in a large bowl. Pour the warm truffle-parsley butter evenly over the fries. Toss gently but thoroughly so each fry is lightly coated. Taste and add a light sprinkle more salt if needed; avoid over-salting because of the cheese.

Add cheeses

While fries are still hot in the bowl, sprinkle 3/4 cup freshly grated truffle pecorino (or truffle Parmesan) evenly over them. If using additional Parmesan, sprinkle the 1/4 cup now. Toss gently to distribute; the residual heat will soften the cheese slightly and help it adhere.

Finish and serve

If using, zest 1/2 tsp lemon over the fries for a bright counterpoint. Transfer fries to a serving platter or individual baskets and garnish with a few extra parsley leaves. Serve immediately with optional dipping sauces (aioli, ketchup, or mushroom ketchup).