Crispy Truffle Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (peel optional). Cut into 1/3"–1/2" (8–12 mm) sticks for classic fries. Rinse the cut fries thoroughly under cold water until the runoff is clear to remove surface starch.

Soak

Place rinsed fries in a large bowl and cover with cold water. Add a tablespoon of salt and stir. Soak for at least 30 minutes, up to 2 hours in the refrigerator. This firms the potatoes and removes excess starch.

Dry and coat

Drain the soaked fries and pat completely dry with clean kitchen towels or paper towels. Transfer to a large bowl, sprinkle the 2 tablespoons of cornstarch over the fries and toss gently to coat thinly and evenly — this creates an extra-crisp exterior.

First fry (blanch)

Heat neutral frying oil in a heavy pot or deep fryer to 325°F (160°C). If you don't have a thermometer, heat until the oil shimmers but isn't smoking. Fry the fries in batches (do not overcrowd) for 4–5 minutes per batch until soft and pale, not browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined sheet to drain and cool. Let them rest 10 minutes; you can refrigerate briefly to dry further.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes or until golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. While still hot, immediately season with fine sea or kosher salt (about 1 tsp total) and freshly cracked black pepper. If using, sprinkle the grated Parmesan and chopped parsley now so they stick.

Finish with truffle oil

Transfer fries to a serving bowl or platter. Drizzle 1 to 1.5 tablespoons white truffle oil evenly over the hot fries and toss gently to coat. Taste and adjust salt/pepper if needed. Serve immediately alongside the malt vinegar aioli.

Combine 1/2 cup mayonnaise and 2 tablespoons Greek yogurt in a small bowl. Whisk until smooth.

Add 1 teaspoon malt vinegar, 1 teaspoon Dijon mustard, the grated garlic clove, 1/2 teaspoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk to combine and taste for seasoning.

Stir in 1/2 teaspoon white truffle oil and mix thoroughly. If the aioli is too thick, thin with up to 1 teaspoon water or more lemon juice to reach desired dipping consistency.

Cover and chill in the refrigerator for at least 15 minutes to let the flavors meld. Bring to room temperature for a few minutes before serving if chilled.