Truffle & Parmesan Fries Recipe

Prepare potatoes

Cut potatoes into 1/3" to 1/2" thick batons (classic fry shape). Place cut potatoes in a large bowl and cover with cold water. Chill in the refrigerator or let sit 30–60 minutes to remove surface starch; this yields crisper fries.

Parboil / blanch

Drain the soaking water and rinse potatoes. In a large pot, bring enough water to cover the potatoes to a boil with 1 tbs salt. Add the potatoes and simmer gently for 3–4 minutes until just starting to soften but still firm. Drain well and spread on a clean kitchen towel or baking sheet to dry completely (pat dry).

Coat with cornstarch

When potatoes are dry, toss them in a large bowl with 2 tbs cornstarch until lightly and evenly coated. Shake off excess cornstarch — you want a thin dusting, not a paste.

First fry (blanching fry)

Heat oil in a heavy pot or deep fryer to 325°F (160°C). Fry the potatoes in batches so oil temperature recovers quickly, for 3–4 minutes per batch until they are pale, soft, and cooked through but not browned. Remove to a wire rack or paper towels to drain and cool for at least 5 minutes. Keep oil at correct temperature between batches.

Second fry (crisping)

Increase oil temperature to 375°F (190°C). Fry the chilled/par-cooked potatoes in batches for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels. While still hot, transfer to a large mixing bowl for seasoning.

While fries are hot in the bowl, immediately sprinkle with 1 tsp fine sea salt and 1 tsp freshly ground black pepper. Toss gently to distribute.

Drizzle 1 tbs truffle oil evenly over the fries. Toss gently to coat. Use less oil if you want a subtler truffle flavor; truffle oil is potent.

Add 3 tbs grated Parmesan and toss so the cheese melts slightly from the heat of the fries and clings to them. If using, add 1 tbs chopped fresh parsley and 1/2 tsp lemon zest now and toss again for brightness.

Taste and adjust seasoning: add a little more salt, pepper, or additional Parmesan (use the extra 1 tbs for finishing if desired).

Transfer fries to a serving basket or platter. Sprinkle a final light dusting of grated Parmesan (1 tbs) on top and garnish with a small pinch of parsley if using.

Serve immediately with ketchup or aioli on the side. For best texture and flavor serve hot — truffle aroma is strongest right after finishing.