Truffle Parmesan Fries Recipe

Prepare potatoes

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

Blanch in cold water

Place the rinsed fries in a large bowl of cold water and refrigerate for 30 minutes (or at least 20 minutes). This helps remove more starch and yields crisper fries.

Toss with cornstarch and dry

Drain the potatoes and pat very dry with clean kitchen towels or paper towels. In a large bowl, toss the dried potato sticks with 2 tablespoons cornstarch until lightly dusted and evenly coated. Shake off excess cornstarch and spread fries on a baking sheet in a single layer to air-dry for 10–15 minutes.

First fry (blanch)

Heat the oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 3–4 minutes until soft but not browned. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool for 5–10 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches again for 2–3 minutes until golden and crisp. Remove and drain on a wire rack or paper towels. Immediately sprinkle with 1 1/2 teaspoons fine sea salt while still hot so salt adheres.

Prepare garlic butter

While fries are finishing, heat a small skillet over medium-low heat. Add 3 tablespoons unsalted butter and 2 tablespoons extra-virgin olive oil. Mince 2 garlic cloves and add to the butter-oil mixture. Sauté gently 30–45 seconds until fragrant but not browned; remove from heat to avoid burning.

Combine truffle oil and cheeses

Stir 1 tablespoon white truffle oil into the warm butter-garlic mixture. Add 3 tablespoons freshly grated Parmesan and 1 tablespoon finely grated Pecorino (if using). Stir briefly so the cheese melts slightly and forms a glossy coating with the butter and oil.

Toss fries with dressing

Place the hot fries in a large bowl. Pour the warm truffle-Parmesan dressing over the fries and toss gently but thoroughly to coat each fry. Taste and adjust salt if needed. Add 1 teaspoon freshly ground black pepper and toss once more.

Garnish and serve

Transfer fries to a serving platter. Sprinkle 2 tablespoons finely chopped fresh parsley over the fries and an optional extra tablespoon of grated Parmesan. Serve immediately with lemon wedges or aioli if desired; truffle aroma is strongest right after finishing.