Parmesan Truffle Frites Recipe

Prep potatoes

Wash and peel the russet potatoes (peeling optional if you prefer skin-on). Cut each potato into 1/3-inch (about 0.8 cm) sticks for classic frites. Place cut potatoes into a large bowl of cold water as you cut to remove surface starch.

Soak

Soak the cut potatoes in cold water for at least 30 minutes, or up to 2 hours in the refrigerator. This step removes excess starch and helps achieve crispness.

Par-dry & toss cornstarch

Drain the soaked potatoes and spread them on a clean kitchen towel or paper towels. Pat thoroughly dry. In a large bowl, toss the dried potato sticks with 2 tablespoons cornstarch until lightly and evenly coated. Shake off excess cornstarch.

First fry (blanch)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (150°C). If you don't have a thermometer, aim for a gentle stream of bubbles when a small piece of potato is added. Fry the potatoes in batches (do not overcrowd) for 4–5 minutes until they are softened but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched potatoes in batches again for 2–3 minutes until golden brown and crisp. Remove and drain on a wire rack or paper towels. Immediately season each batch with 1/4 teaspoon kosher salt and a light grind of black pepper while still hot so seasoning sticks.

Combine butter and oils

In a small heatproof bowl, combine 3 tablespoons melted unsalted butter with 1 tablespoon extra-virgin olive oil and 1 teaspoon truffle oil. Mix well. (If using a particularly strong truffle oil, start with 1/2 teaspoon and adjust to taste.)

Toss fries with truffle-parmesan

Place hot drained fries in a large mixing bowl. Pour the butter-truffle-oil mixture over the fries and gently toss to coat evenly. Immediately add 3 tablespoons grated Parmigiano-Reggiano and toss again so cheese melts slightly and adheres to fries.

Finish & garnish

Transfer fries to a serving platter or individual bowls. Sprinkle the additional 1 tablespoon finely grated Parmigiano-Reggiano, flaky sea salt (about 1/2 teaspoon), and chopped parsley if using. Taste and add a little more truffle oil or salt if desired. Serve hot.

Make sauce

In a small bowl, whisk together 1/2 cup mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon lemon juice, 1/4 teaspoon minced garlic, 1/4 teaspoon truffle oil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning. Chill briefly if time allows.

Serve the sauce alongside the hot truffle-parmesan frites for dipping.