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Parmesan & Truffle Scented Fries Recipe

Name: Rusconi's American Kitchens Parmesan & Truffle Scented Fries Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 large russet potatoes; 1 cups vegetable oil (for frying); 1 tsp fine sea salt; 0.5 tsp freshly ground black pepper; 0.5 cups grated Parmesan cheese; 1 tsp white truffle oil; 2 tbsp chopped fresh flat-leaf parsley; 0.5 cups mayonnaise; 1 clove garlic, minced; 1 tbsp fresh lemon juice; 1 tsp lemon zest; 0.5 tsp Dijon mustard; 1 tsp olive oil; 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 2 cups ripe tomatoes, seeded and finely chopped; 1 tbsp olive oil; 0.25 cup yellow onion, finely chopped; 1 clove garlic, minced; 2 tbsp brown sugar; 1 tbsp red wine vinegar; 1 tbsp tomato paste; 0.125 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Rusconi's American Kitchen

Time1h 15m

Serves2

lemon aioli and tomato jam

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Ingredients

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Fries

2 large russet potatoes

1 cups vegetable oil (for frying)

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

1/2 cups Grated Parmesan cheese

1 tsp white truffle oil

2 tbsp chopped fresh flat-leaf parsley

Lemon Aioli

1/2 cups Mayonnaise

1 clove Garlic, minced

1 tbsp fresh lemon juice

1 tsp Lemon zest

1/2 tsp Dijon mustard

1 tsp olive oil

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Tomato Jam

2 cups ripe tomatoes, seeded and finely chopped

1 tbsp olive oil

1/4 cup yellow onion, finely chopped

1 clove Garlic, minced

2 tbsp Brown sugar

1 tbsp red wine vinegar

1 tbsp tomato paste

1/8 tsp Red pepper flakes

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Fries

Prepare potatoes

Wash and peel the russet potatoes (peeling optional if you prefer skins). Cut each potato into 1/3-inch (about 8 mm) matchstick fries for even cooking. Transfer cut fries to a large bowl of cold water and soak 30 minutes to remove excess starch.

Rinse and dry

After soaking, drain the potatoes and rinse under cold water until water runs clear. Spread fries on a clean kitchen towel or paper towels and pat completely dry. Any surface moisture will cause oil splatter.

Par-cook (optional for crispier fries)

Heat 1/2 cup of oil in a heavy skillet over medium-high heat until shimmering (~325°F / 160°C if using a thermometer). Working in batches, fry the potatoes for 4–5 minutes until tender but not browned. Remove to a wire rack or paper towel-lined tray. Let cool 5–10 minutes. If you prefer oven-only method, toss dried fries with 1 tbsp oil, spread on a sheet pan, and roast at 425°F (220°C) 20–25 minutes, flipping once, until golden and crisp.

Final fry

If par-cooked in oil, increase oil temperature to 375°F (190°C). Fry the par-cooked potatoes in batches for 2–3 minutes until golden brown and crisp. Remove to paper towels to drain. If you used the oven method, ensure fries are golden and crisp from roasting.

Season and finish

While fries are still hot, transfer to a large bowl. Immediately sprinkle with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Drizzle white truffle oil over the fries and toss gently to coat evenly. Add grated Parmesan and chopped parsley; toss again so cheese melts slightly on the hot fries. Taste and adjust seasoning with more salt or truffle oil to taste.

Lemon Aioli

In a small bowl, combine 1/2 cup mayonnaise, minced garlic, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1/2 tsp Dijon mustard, and 1 tsp olive oil. Whisk until smooth. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or salt. Refrigerate at least 15 minutes to let flavors meld. Serve chilled alongside fries.

Tomato Jam

Sauté aromatics

Heat 1 tbsp olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped yellow onion and 1 clove minced garlic. Cook, stirring, until softened and translucent, about 3–4 minutes, without browning.

Add tomatoes and reduce

Add 2 cups finely chopped seeded tomatoes and 1 tbsp tomato paste to the pan. Stir to combine and bring to a gentle simmer.

Sweeten and balance

Stir in 2 tbsp brown sugar, 1 tbsp red wine vinegar, 1/8 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper. Reduce heat to low and simmer gently, stirring occasionally, until mixture thickens and becomes jammy, about 20–30 minutes. If it reduces too much, add a teaspoon or two of water.

Finish and cool

Taste and adjust seasoning (more sugar for sweetness, vinegar for brightness, or salt). Remove from heat and let cool to room temperature; the jam will continue to thicken as it cools. Transfer to a small serving bowl.