Side Truffle Fries Recipe
Make Side Truffle Fries Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Truffle Dressing & Finish
Method
Fries
Prep and soak
Wash and peel the russet potatoes (peeling optional). Cut into 6–8 mm (1/4–3/8 in) matchstick fries for even cooking. Immediately place cut fries into a large bowl of cold water and add ice cubes. Let soak at least 30 minutes, up to 2 hours, to remove starch and improve crispness.
Rinse and dry
Drain the potatoes and rinse under cold running water until water runs clear. Spread fries on clean kitchen towels or paper towels and pat thoroughly dry. Any surface moisture will cause oil splatter and reduce crispness.
Par-cook (first fry)
Heat the neutral oil in a deep fryer or a heavy pot to 160°C (320°F). Working in batches (do not overcrowd), fry the fries for 4–5 minutes until tender but not browned. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet; let cool for at least 10 minutes. Reserve oil in fryer/pot for final fry.
Final fry
Heat the frying oil to 190°C (375°F). Fry the cooled par-cooked fries in batches for 2–3 minutes or until deep golden and crisp. Transfer immediately to a wire rack or paper towel-lined tray to drain.
Season
While still hot, lightly toss the fries with fine sea salt (about 2 tsp total) so they absorb the seasoning evenly. Keep warm in a 90°C (195°F) oven on the rack if finishing in multiple batches.
Truffle Dressing & Finish
Make truffle butter dressing
In a small saucepan over low heat, melt the unsalted butter with the extra-virgin olive oil until just combined. Remove from heat and stir in the truffle oil (1 tsp). Taste and adjust — truffle oil is potent, so add more sparingly if desired.
Toss fries with dressing
Place the hot, drained fries into a large bowl. Pour the warm truffle butter-olive oil mixture over the fries and gently toss to coat evenly. The residual heat will meld the flavors without making the fries soggy.
Finish and serve
Sprinkle the grated parmesan, chopped parsley, and freshly ground black pepper over the tossed fries. Taste and finish with flaky sea salt to taste. Serve immediately alongside your main dish as a side.