Parmesan Truffle Fries Recipe

Prep potatoes

Wash and peel the russet potatoes (optional to leave skin on). Cut each potato into 1/4" to 3/8" thick sticks so they cook evenly. Rinse cut fries under cold water until the water runs clear to remove excess starch.

Soak

Place rinsed fries in a large bowl of cold water and soak for at least 30 minutes (up to 2 hours) to remove more starch and improve crispness. If short on time, soak 15 minutes.

Dry and coat

Drain the fries and spread them on a clean kitchen towel or paper towels. Thoroughly dry them; moisture will cause the oil to splatter and reduce crispness. Toss the dried fries in 2 tablespoons cornstarch until lightly and evenly coated.

First fry (blanch)

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (160°C). Fry the coated fries in batches—do not overcrowd—until they are cooked through and pale golden, about 4–6 minutes per batch. Remove with a slotted spoon and drain on a wire rack or paper towels.

Rest

Let the blanched fries cool for at least 10 minutes. You can refrigerate briefly to speed up.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the cooled fries in batches until deep golden brown and crisp, about 2–3 minutes per batch. Remove and drain on a wire rack or paper towels. While hot, season lightly with coarse kosher salt and 1 tsp black pepper.

Prepare sauce

In a small saucepan over low heat, melt 3 tablespoons unsalted butter with 2 tablespoons extra-virgin olive oil. Add 1 minced garlic clove and cook gently for 30–45 seconds until fragrant but not browned.

Combine flavors

Remove the pan from heat. Stir in 3 tablespoons grated Parmesan, 2 teaspoons white truffle oil, 1 tablespoon finely chopped parsley, 1 teaspoon fine sea salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning: truffle oil is strong—add more in 1/2 tsp increments if desired.

Toss fries

Place hot fries in a large mixing bowl. Pour the warm truffle-Parmesan mixture over the fries and gently toss until evenly coated. The heat from the fries will melt the cheese and allow the flavors to adhere.

Finish

Transfer fries to a serving platter. Sprinkle the additional 2 tablespoons grated Parmesan over the top and garnish with a little extra chopped parsley and a light drizzle (optional) of truffle oil for extra aroma. Serve immediately.

For a simple spicy aioli, whisk together 1/2 cup mayonnaise, 1 teaspoon sriracha, and 1 teaspoon lemon juice. Adjust to taste and serve alongside the fries.