Truffle Fries Recipe
our fries are flash-fried, tossed in truffle oil, parmesan, and parsley, served with truffle aioli (v)
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.
Fries
Truffle Aioli (v)
Method
Fries
- 1
Prep potatoes
Cut the scrubbed russet potatoes into 1/3-1/2 inch (8–12 mm) sticks for classic fries. Place cut fries in a large bowl of cold water and soak at least 30 minutes (or up to 2 hours) to remove excess starch. Drain and pat completely dry with clean kitchen towels or paper towels.
- 2
First (blanch) fry - flash step
Pour oil into a heavy-bottomed pot or deep fryer and heat to 300°F (150°C). Fry the dried potatoes in batches so they don’t crowd the pot—about 3–4 minutes per batch—until they are softened and pale (not browned). Use a slotted spoon to transfer fries to a wire rack or tray lined with paper towels to drain. Let rest 10 minutes.
- 3
Second fry - crisp
Raise oil temperature to 375°F (190°C). Fry the blanched potatoes again in batches until golden brown and crisp, about 2–3 minutes per batch. Transfer to a wire rack or paper towels to drain. Immediately season each batch lightly with 1/2 tsp of fine sea salt and a small grind of black pepper while still hot so seasoning adheres.
- 4
Toss with truffle and finish
Place hot fries in a large bowl. Drizzle with 2 tablespoons truffle oil, add the grated Parmigiano-Reggiano (3 tablespoons), and the chopped parsley (2 tablespoons). Gently toss with tongs until evenly coated. Taste and adjust salt/pepper if needed. Serve immediately with truffle aioli.
Truffle Aioli (v)
- 5
Make aioli: In a small bowl combine 3 tablespoons mayonnaise, 1 teaspoon lemon juice, 1 teaspoon truffle oil, and the minced or grated garlic (1/2 tsp). Whisk until smooth. If the aioli is too thick, whisk in up to 1 teaspoon milk (or non-dairy alternative) to reach dipping consistency. Season with 1/4 teaspoon fine sea salt and a pinch (1/8 tsp) of freshly ground black pepper. Taste and adjust lemon, truffle oil, or salt as desired.
- 6
Chill briefly: For best flavor, refrigerate the aioli at least 10–15 minutes to let flavors meld. Bring to room temperature for a few minutes before serving if it becomes too firm from chilling.
- 7
