Truffle Fries Recipe

Name: Paul's On Main Streets TRUFFLE FRIES Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: French
Ingredients: 3 count russet potatoes (medium); 1 l canola or vegetable oil (for frying); 2 tbs cornstarch; 1 tsp fine sea salt; 1 tsp freshly ground black pepper; 2 tbsp fresh parsley (finely chopped); 2 tsp white truffle oil; 1 cup shaved Parmesan; 1 cup mayonnaise; 2 cloves garlic (minced); 1 tsp fresh lemon juice; 1 tsp Dijon mustard; 1 tsp extra-virgin olive oil; 1 tsp fine sea salt; 1 tsp freshly ground black pepper

Inspired by Paul's On Main Street

Time1h 15m

Serves4

French fries, truffle oil, parsley, shaved Parmesan. Served with garlic aioli.

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Ingredients

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Fries

3 count russet potatoes (medium)

4 1/4 cup (1 l) canola or vegetable oil (for frying)

2 tbs Cornstarch

1 tsp fine sea salt

1 tsp freshly ground black pepper

2 tbsp fresh parsley (finely chopped)

2 tsp white truffle oil

1 cup shaved Parmesan

Garlic Aioli

1 cup Mayonnaise

2 cloves Garlic (minced)

1 tsp fresh lemon juice

1 tsp Dijon mustard

1 tsp extra-virgin olive oil

1 tsp fine sea salt

1 tsp freshly ground black pepper

Method

Fries

Prep potatoes

Wash and peel the russet potatoes (peeling optional). Cut into 1/4- to 3/8-inch matchstick fries so they are uniform in size for even cooking. Rinse the cut potatoes under cold water until the water runs clear to remove surface starch.

Soak the cut fries in a large bowl of cold water for at least 30 minutes, preferably 1 hour. This removes excess starch and yields crispier fries. If short on time, soak 30 minutes and proceed.

After soaking, drain the potatoes and spread them in a single layer on clean kitchen towels or paper towels. Pat very dry. For best results, allow to air-dry for 10–15 minutes to remove residual moisture.

Coat with cornstarch

Place the dried fries in a large bowl. Sprinkle 2 tablespoons cornstarch over them and toss gently to coat evenly. The cornstarch helps create a crisp exterior.

First fry (blanch)

Heat oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Working in batches to avoid overcrowding, fry the coated potatoes for 3–4 minutes until they are just cooked through but not browned. They should be tender and pale. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Let rest for 10 minutes.

Second fry (finish)

Increase oil temperature to 375°F (190°C). Again working in batches, fry the blanched fries for 2–3 minutes until golden brown and crisp. Remove to a wire rack or paper towels to drain excess oil.

Season and finish

While the fries are hot, transfer them to a large mixing bowl. Immediately sprinkle 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper and toss to distribute. Drizzle 2 teaspoons white truffle oil over the fries and toss gently to coat — use sparingly so the truffle flavor is aromatic, not overwhelming. Add the chopped parsley and toss. Finish by folding in the shaved Parmesan so it sticks lightly to the warm fries.

Garlic Aioli

In a small bowl, combine 1 cup mayonnaise, 2 minced garlic cloves, 1 teaspoon fresh lemon juice, and 1 teaspoon Dijon mustard. Whisk together until smooth.

Slowly whisk in 1 teaspoon extra-virgin olive oil to slightly loosen the aioli and add silkiness. Season with 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or garlic as desired. Chill for at least 15 minutes to let flavors meld.

Transfer aioli to a serving bowl. Serve alongside the truffle fries for dipping.