Method

Fries

Prepare potatoes

Wash and peel the russet potatoes (peeling optional if you like skin). Cut each potato into 1/3–1/2-inch thick sticks for classic fries. Rinse the cut fries under cold water until the water runs clear to remove excess starch.

Blanch (par-cook)

Place the cut fries in a pot with 4 cups of cold water and 1 tsp kosher salt. Bring to a gentle simmer and cook for 4–5 minutes until fries are just slightly tender but still firm (not fully cooked). Drain and spread the fries on a baking sheet lined with paper towels. Pat dry thoroughly — removing surface moisture is important for crispness. Chill in the refrigerator 15–20 minutes if time allows.

Heat oil

If deep-frying: pour enough oil into a heavy pot to reach about 2–3 inches and heat to 325°F (160°C). If using an air fryer or oven: preheat to 425°F (220°C) and toss fries with 1 tbsp oil before roasting/air-frying (note: ingredient list includes only oil for frying; if using oven/air fryer, add 1 tbsp neutral oil).

First fry (if deep-frying)

Working in batches, fry the blanched fries at 325°F (160°C) for 3–4 minutes until pale and slightly softened but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C).

Second fry (if deep-frying) / Crisping (oven or air fryer)

Fry the drained fries a second time at 375°F (190°C) for 2–3 minutes until golden and crisp. If oven: spread on a single layer and roast at 425°F for 18–25 minutes, flipping halfway, until golden and crisp. If air fryer: cook at 400°F for 12–16 minutes, shaking basket halfway, until crisp. Drain on paper towels and immediately season lightly with 1/4 tsp salt while still hot.

Truffle-Parmesan Seasoning

Make garlic butter

Melt 2 tbsp unsalted butter in a small skillet over low heat. Add the minced garlic and cook gently for 30–45 seconds until fragrant but not browned. Remove from heat and stir in 1 tsp truffle oil.

Toss fries with seasoning

Place hot fries in a large bowl. Pour the warm garlic-truffle butter over the fries and toss gently to coat evenly. Sprinkle 1 oz finely grated Parmesan, 1 tbsp chopped parsley, 1 tsp freshly ground black pepper, and 1 tsp flaky sea salt over the fries. Toss lightly to combine so cheese adheres to the fries.

Finish and serve

Transfer fries to a small serving basket or plate. Taste and adjust salt or truffle oil (add a few drops more if you want stronger truffle aroma). Serve immediately while hot and crisp alongside optional aioli or ketchup.

Truffle Parmesan Fries Small Recipe