Truffle Fries Recipe

prep potatoes

Wash and scrub the russet potatoes. Leaving the skin on for texture, cut potatoes into 1/4"–1/3" thick sticks (matchstick style). Rinse the cut fries under cold water until the water runs clear to remove excess starch.

dry & coat

Drain the rinsed fries in a colander and dry thoroughly with clean kitchen towels or paper towels. Place the dried fries in a large bowl and toss with 2 tablespoons cornstarch until evenly coated. This helps make them crisp.

first fry (blanch)

Heat 4 cups of oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). Working in batches so you don't overcrowd, fry the coated fries for 4–5 minutes until softened but not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel–lined tray to drain. Let cool for 10–15 minutes.

final fry

Increase oil temperature to 375°F (190°C). Fry fries in batches for 2–3 minutes until golden and crisp. Transfer to a paper towel–lined tray and immediately season with 1 teaspoon kosher salt and 1 teaspoon black pepper while hot.

make truffle butter sauce

While fries are cooling slightly after the final fry, melt 2 tablespoons unsalted butter in a small skillet over low heat. Add 1 tablespoon extra-virgin olive oil and the minced garlic (1 clove). Cook gently for 30–40 seconds until fragrant but not browned. Remove from heat and stir in 1 tablespoon truffle oil. Allow mixture to cool for 30 seconds.

toss fries with sauce

Place the hot fries in a large mixing bowl. Pour the warm truffle-butter-olive oil mixture over the fries and gently toss to coat evenly. The oil should cling to the fries without making them soggy.

add cheese & herbs

Immediately sprinkle 1 cup grated Parmesan and 2 tablespoons chopped parsley over the tossed fries. Gently toss or use tongs to distribute cheese and herbs. Taste and adjust seasoning, adding up to 1 teaspoon fine sea salt if needed. If desired, finish with a light drizzle (about 1 teaspoon) of additional truffle oil for stronger aroma.

serve

Transfer fries to a serving platter or individual plates. Optionally sprinkle extra grated Parmesan (1/4 cup) and a pinch of finishing salt. Serve hot with a lemon wedge on the side for those who like a bright squeeze before eating.

For dipping, offer aioli, ketchup, or a garlic-parmesan mayo alongside. If using lemon, instruct guests to squeeze lightly to brighten flavors — a little goes a long way with truffle.