Parmesan Truffle Fries Recipe

Prepare potatoes

Wash and peel the potatoes (peeling optional). Cut each potato into 1/4" to 3/8" thick matchstick fries. Rinse cut fries under cold water until water runs clear to remove surface starch.

Soak

Place rinsed fries in a large bowl of cold water and soak at least 30 minutes, or up to 2 hours in the refrigerator. This improves crispness.

Dry and par-cook

Drain fries and pat completely dry with clean kitchen towels or paper towels. In a large heavy pot or deep fryer, heat vegetable oil to 325°F (163°C). Working in batches, fry the potatoes for 3–4 minutes until softened but not browned. Remove with a slotted spoon and reserve on a wire rack over a tray to drain. Let cool for 10 minutes.

Final fry

Raise oil temperature to 375°F (190°C). Fry the par-cooked fries in batches for 2–3 minutes, until golden and crisp. Remove to a wire rack or paper towel-lined tray to drain. Immediately while hot, sprinkle with 2 tsp kosher salt and 1/4 tsp black pepper (adjust to taste).

Toss and season

Place hot fries in a large bowl. While still hot, drizzle 1 tablespoon white truffle oil over the fries and sprinkle garlic powder evenly. Toss gently to coat.

Add cheese and parsley

Add 2/3 cup freshly grated Parmesan and half of the chopped parsley to the fries. Toss lightly so the cheese clings to the fries. Taste and add more salt or pepper if needed.

Finish and serve

Transfer fries to a serving platter. Drizzle remaining 1 tablespoon white truffle oil evenly over the top, then sprinkle remaining Parmesan and parsley. If desired, finish with flaky sea salt to taste. Serve immediately while hot and crisp.