Truffle Parm Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into 1/4"–1/2" (6–12 mm) thick sticks for restaurant-style fries. Rinse cut potatoes in cold water until water runs clear to remove excess starch, then soak in cold water for at least 30 minutes or up to 2 hours in the refrigerator.

Dry and coat

Drain potatoes and pat thoroughly dry with clean kitchen towels or paper towels. Toss the dry fries with 2 tablespoons cornstarch until evenly coated (this helps crispness). Lightly season with 1 tsp kosher salt.

First fry (blanch)

Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches for 3–4 minutes until softened and pale (not browned). Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10–15 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches for 2–3 minutes until golden brown and crisp. Remove and drain on a rack or paper towels. While still hot, transfer fries to a large mixing bowl.

Melt butter and garlic

While the fries are finishing, melt 3 tbs unsalted butter with 2 tbs extra-virgin olive oil in a small skillet over medium-low heat. Add the finely minced garlic and gently cook 30–45 seconds until fragrant but not browned.

Combine toss ingredients

Remove the skillet from the heat and stir in 1 to 1 1/2 tbs truffle oil (start with 1 tbs if you prefer subtler truffle flavor). Add 1 cup freshly grated Parmesan, 2 tbs chopped parsley, 1 tsp freshly ground black pepper, 1/2 tsp sea salt, and 1 tsp lemon zest. Stir to combine into a loose, slightly saucy mixture.

Toss fries

Pour the warm butter–truffle–Parmesan mixture over the hot fries in the large mixing bowl. Using tongs, gently toss until fries are evenly coated and cheese begins to cling. Taste and add the remaining truffle oil if you want a stronger aroma. Transfer fries to a serving platter.

Sprinkle the extra 1/4 cup grated Parmesan over the fries and finish with chopped parsley. If using, shave a few grams of fresh truffle or lightly drizzle a touch more truffle oil (very sparingly) on top. Serve immediately while hot and crisp.