Truffle Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4–1/2 inch sticks for classic fries. Place cut fries into a large bowl of cold water and soak for at least 30 minutes (or up to 2 hours) to remove excess starch.

Parboil (optional for extra crispness)

Drain fries and place in a pot of cold salted water. Bring to a simmer and cook 3–4 minutes until just tender at the edges but not falling apart. Drain thoroughly and pat completely dry with kitchen towels.

Coat and chill

Toss the dried fries with the cornstarch, 1 tbs sea salt, and 1 tsp black pepper in a large bowl until evenly coated. Spread in a single layer on a baking sheet and chill in the refrigerator for 15–20 minutes to help the coating adhere.

First fry (blanch)

Heat the neutral oil in a deep pot or a heavy-bottomed fryer to 300°F (150°C). Fry the potatoes in batches for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels.

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack; immediately sprinkle with a light pinch of salt.

Finish with truffle oil and parmesan

While fries are still hot, toss them gently in a large bowl with 1 tbsp truffle oil, 1 tbsp finely grated Parmesan, and the minced black garlic so the flavors adhere. Taste and adjust seasoning with a little more salt or pepper if needed.

Garnish

Transfer fries to a serving dish and sprinkle evenly with the chopped chives.

Make aioli

In a small bowl whisk together 1 cup mayonnaise, 2 tsp fresh lemon juice, 1 tsp lemon zest, 1 tsp finely grated garlic, 1 tsp salt, and 1/4 tsp black pepper until smooth. Taste and balance with more lemon or salt as desired.

Chill

Refrigerate the aioli for at least 15 minutes to allow flavors to meld. Serve chilled or at cool room temperature alongside the hot fries.