White Truffle Fries Recipe

prep potatoes

Wash and peel the russet potatoes if desired (peel optional for rustic fries). Cut into uniform 1/3–1/2 inch (8–12 mm) sticks. Rinse the cut fries in cold water until the water runs clear to remove excess starch.

soak

Place rinsed fries in a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) in the refrigerator. This helps remove additional starch and yields crisper fries.

dry fries

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — any surface moisture will cause oil to splatter and prevent crisping.

first fry (blanch)

Heat about 1.5 liters (or enough to give a 3–4 inch deep oil bath) of canola or vegetable oil in a heavy pot or deep fryer to 325°F (163°C). Working in batches, fry the dried potato sticks for 3–4 minutes until they are cooked through but still pale and flexible (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for at least 10 minutes.

second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes or until golden brown and crisp. Remove and drain on a rack or paper towels. Immediately while hot, sprinkle 1 teaspoon of sea salt (adjust to taste) over the fries to season — reserve the remaining salt for other batches.

prepare seasoning

In a small bowl combine the garlic powder, freshly ground black pepper, and finely chopped parsley. Stir together. Have the grated parmesan ready in a separate bowl.

toss with truffle oil

Place hot drained fries in a large, warm mixing bowl. Drizzle the white truffle oil evenly over the fries (about 2 tablespoons total). Using tongs, gently toss the fries so they are lightly coated with the oil. Be careful not to overdress — truffle oil is aromatic and concentrated.

add cheese & seasonings

While still warm, sprinkle the grated parmesan (about 3/4 cup) over the fries and toss gently so the cheese clings to the fries. Sprinkle the garlic/pepper/parsley mixture evenly and toss once more to distribute. Taste and add more sea salt if needed in small increments.

optional fresh truffle

If using shaved fresh white truffle, shave thin slices directly over the plated fries immediately before serving so the aroma is most intense. Use about 5–10 g for 4 servings depending on truffle size and intensity.

make aioli

In a small bowl combine 1/2 cup garlic aioli or mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon white truffle oil, 1/4 teaspoon salt and a pinch of black pepper. Stir until smooth and taste; adjust lemon, salt, or truffle oil to preference. Chill until ready to serve.

serve

Pile the truffle fries on a serving platter or individual plates. Serve immediately with the aioli on the side. For best texture and aroma, eat while fries are hot and crisp.