Parmesan Truffle Fries Recipe
Make Parmesan Truffle Fries Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fries
Truffle-Parmesan Seasoning
Optional Dipping Sauce
Method
Fries
- 1
Prep potatoes
Rinse and scrub the potatoes. Cut each potato into 1/3–1/2-inch sticks for classic fries. Aim for uniform size so they cook evenly.
- 2
Soak
Place cut fries in a large bowl and cover with cold water. Add ice cubes and let soak for 30 minutes (or up to 2 hours) to remove excess starch. This yields crisper fries.
- 3
Dry & toss with cornstarch
Drain the potatoes and pat completely dry with clean kitchen towels or paper towels. In a large bowl, toss the dried fries with 1 tablespoon cornstarch until evenly coated. This creates a light crisp coating.
- 4
Cooking method choice
Choose frying or oven-roasting: - Frying (recommended for best texture): Heat 3–4 inches of vegetable oil in a heavy pot or deep fryer to 325°F (163°C) for the first blanch. Fry in batches for 4–5 minutes until pale and soft but not browned. Remove to a wire rack. Increase oil to 375°F (190°C) and fry again in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately salt lightly with 1/2 teaspoon of the fine sea salt. - Oven-roasting (lower oil option): Preheat oven to 450°F (230°C). Toss fries with 2–3 tablespoons oil (use the listed 1 cup as a maximum if needed) and spread in a single layer on a baking sheet lined with parchment. Roast 15 minutes, flip, then roast another 10–15 minutes until golden and crisp. Sprinkle with 1/2 teaspoon fine sea salt immediately after coming out of the oven.
- 5
Keep warm
If making multiple batches, keep cooked fries warm on a baking sheet in a 200°F (93°C) oven while you finish remaining fries so they stay crisp.
Truffle-Parmesan Seasoning
- 6
Melt butter & combine
In a small saucepan over low heat, melt the 2 tablespoons of unsalted butter. Remove from heat and stir in 1 teaspoon truffle oil, 1 teaspoon garlic powder, and 1 teaspoon freshly ground black pepper.
- 7
Toss fries with butter
Place hot fries in a large bowl. Drizzle the melted butter and truffle oil mixture evenly over the fries and gently toss to coat. The fries should be hot so they absorb flavor.
- 8
Add Parmesan & herbs
While fries are still hot, sprinkle 1 cup freshly grated Parmesan cheese and 2 tablespoons chopped parsley over them. Toss lightly so cheese clings to the fries. Taste and finish with flaky sea salt (about 1 teaspoon) to preference.
- 9
Final pepper
Grind a little extra black pepper over the finished fries for aroma and slight heat.
Optional Dipping Sauce
- 10
Make sauce
Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream (or Greek yogurt), 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until smooth. Taste and adjust acidity or salt as desired.
- 11
Chill briefly
Let the sauce sit in the refrigerator for 10–15 minutes to meld, or serve immediately alongside hot fries.