Truffle Fries Recipe

Prep potatoes

Wash and peel (optional) the russet potatoes. Cut into uniform sticks about 1/3 inch (8 mm) thick. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place the cut potatoes in a large bowl of cold water and refrigerate for at least 30 minutes (up to 2 hours). This firms the potatoes and removes more starch for crispier fries.

Dry

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry — moisture will cause oil splatter and prevent crisping.

First fry (blanch)

Heat oil in a heavy pot or deep fryer to 325°F (162°C). Working in batches, fry the potatoes for 3–4 minutes until soft but not colored. Remove with a slotted spoon and drain on a wire rack or paper towels. Let cool 10–15 minutes.

Second fry (crisp)

Increase the oil temperature to 375°F (190°C). Fry the blanched potatoes in batches for 2–3 minutes or until golden brown and crisp. Remove and immediately sprinkle with 2 tsp kosher salt while still hot. Transfer to a serving bowl or platter.

Prepare truffle butter mixture

While the fries are in the second fry stage (or just after), melt 3 tbsp unsalted butter in a small skillet over low heat. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Remove from heat and stir in 2 tbsp extra-virgin olive oil and 1.5 tbsp truffle oil.

Toss fries with seasoning

Pour the warm truffle-butter-garlic mixture evenly over the hot fries. Toss gently to coat so the oil and butter cling to the fries. Immediately sprinkle 1/2 cup freshly grated Parmesan, 2 tbsp chopped parsley, and 1/2 tsp freshly ground black pepper over the fries and toss again to combine.

Optional final truffle and serve

If using shaved fresh truffle, shave or thinly slice and scatter over the fries for an extra aroma layer. Taste and adjust salt lightly if needed. Serve immediately while hot and crisp.