Truffle French Fries Recipe

Prepare potatoes

Wash and scrub the potatoes well. Leaving the skin on (optional), slice each potato into 1/3-inch (8 mm) thick sticks. Rinse the cut fries in cold water until the water runs clear to remove excess starch.

Soak the rinsed fries in a large bowl of cold water for at least 30 minutes, up to 2 hours. This firms the potatoes and removes more starch for crispier fries.

Drain the fries and transfer to a clean kitchen towel or paper towels. Pat completely dry to avoid oil splatter and to promote crisping.

First (blanch) fry

Heat the frying oil in a deep pot or heavy-bottomed pan to 325°F (160°C). Fry the dried potato sticks in batches (don’t overcrowd) for 4–5 minutes until tender but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10–15 minutes (can be done ahead and refrigerated).

Final fry

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crispy. Remove and drain on a wire rack or paper towels immediately.

While fries are still hot, toss them gently in a large bowl with kosher salt (1.5 tsp total) and white/black pepper (0.5 tsp total) to season evenly.

Drizzle the hot fries with the truffle oil (2 tbs). Use a gentle folding motion to distribute evenly without making fries soggy.

Add the grated Parmesan (0.75 cups) and chopped parsley (2 tbs) to the hot fries. Toss gently so the cheese melts slightly and coats the fries. Taste and adjust salt/pepper if necessary.

Serve immediately, plating the truffle Parmesan fries in a warmed serving bowl or basket alongside the garlic aioli.

In a small bowl, combine mayonnaise (1/2 cup), minced garlic (2 cloves), lemon juice (1 tsp), Dijon mustard (1/2 tsp), and truffle oil (1/2 tsp).

Whisk until smooth. Season with salt (1/4 tsp) and black pepper (1/8 tsp). Taste and adjust acidity or salt as desired; add a few more drops of truffle oil if you prefer a stronger truffle note, but add sparingly to avoid overpowering the aioli.

Cover and chill the aioli for at least 15 minutes to allow flavors to meld. Bring to room temperature briefly before serving if chilled for longer.

Spoon the garlic aioli into a small dipping bowl and serve alongside the hot truffle Parmesan fries.