Truffle & Parmigiano Fries Recipe
Make Truffle & Parmigiano Fries Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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-Parmesan Dressing & Finish
Method
Fries
Prep the potatoes
Wash and scrub the russet potatoes. Cut into 1/4- to 3/8-inch sticks for classic fries. Place cut potatoes in a large bowl of cold water and soak for 30 minutes (or up to 2 hours) to remove excess starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.
Par-cook (first fry)
Heat 1 cup vegetable oil in a heavy-bottomed pot or deep-fryer to 300°F (150°C). Working in batches to avoid crowding, fry the dried potato sticks for 3–4 minutes until tender but not browned. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined tray to drain. Let cool for at least 10 minutes; you may refrigerate briefly to speed cooling and help crisping.
Finish frying
Increase oil temperature to 375°F (190°C). When hot, fry the cooled potatoes in batches for 2–3 minutes until golden brown and crisp. Remove, drain on fresh paper towels or a wire rack, and immediately sprinkle with the fine sea salt (1 tsp) while still hot so it adheres.
Truffle-Parmesan Dressing & Finish
Prepare truffle-parmesan mixture
In a small skillet over low heat, melt the unsalted butter (2 tbs) with the extra-virgin olive oil (2 tbs) just until the butter is melted and combined; do not brown. Remove from heat and stir in the truffle oil (1 tsp), lemon zest (1 tsp), and freshly ground black pepper (1 tsp). Allow mixture to cool for 1 minute.
Toss fries
Place the hot, drained fries in a large warm bowl or serving dish. Immediately drizzle the warm butter-olive oil-truffle mixture evenly over the fries. Using tongs, gently toss to coat so the fries are lightly glossy but not soggy.
Add cheese and herbs
While fries are still hot, sprinkle the freshly grated Parmigiano-Reggiano (1 cup) evenly over them so it melts slightly and adheres. Then add the chopped parsley (2 tbs) and flaky sea salt (1 tsp) to taste, tossing gently once more. Finish with an optional extra grind of black pepper.
Serve
Transfer the Truffle & Parmigiano Fries to a serving platter and serve immediately while hot and crisp. Offer extra grated Parmigiano and truffle oil on the side for guests who want more.