Truffle Parm Fries Recipe

Prep potatoes

Wash and scrub 1 lb russet potatoes thoroughly. Leave the skins on if you prefer rustic fries. Cut potatoes into 1/4–1/2 inch thick sticks so they cook evenly. As you cut, place them in a bowl of cold water to remove excess starch.

Soak

Soak the cut potatoes in cold water for at least 30 minutes (up to 2 hours) to remove starch and help them crisp. If short on time, a 15–20 minute soak still helps.

Dry

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

Cook (two options)

Frying method: Heat 1 cup vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Blanch the fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately sprinkle with 1 tsp kosher salt. Roasting method: Preheat oven to 450°F (232°C). Toss dried fries with 1 tbs olive oil and spread in a single layer on a rimmed baking sheet. Roast 20–30 minutes, turning once or twice, until golden and crisp. Season with 1 tsp kosher salt while hot.

Make seasoning

In a small bowl combine 2 tbs melted unsalted butter, 1 tbs extra-virgin olive oil, and 1 tsp truffle oil. Stir in 1 oz grated Parmesan, 0.5 oz grated Pecorino (if using), 0.5 tsp garlic powder, 0.25 tsp onion powder, 0.5 tsp freshly ground black pepper, and 1 tbsp finely chopped fresh parsley. Mix until uniform.

Toss fries in seasoning

Place hot cooked fries in a large bowl. Pour the warm truffle-Parmesan mixture over the fries and toss gently but quickly to coat evenly so the cheese melts slightly onto the fries. Taste and adjust seasoning — add flaky sea salt (about 1/2 tsp) to finish.

Plate and garnish

Divide fries between two plates (serves 2). If using, shave a few slices of fresh black truffle over each portion and sprinkle additional grated Parmesan to taste. Finish with a little extra chopped parsley for color. Serve immediately while hot and crisp.